
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
55 min
Cuisine
British
For this hands-off supper, you'll marinate chicken thighs and veg in a honey mustard marinade, then leave the oven to work its magic. Stir through spring greens for the last few minutes, and serve.
Prep Time
55 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 488 kJ 117 kcal |
2662 kJ 636 kcal |
Fat of which saturates |
5.8 g 1.5 g |
31.5 g 8 g |
Carbohydrate of which sugars |
9.3 g 4.5 g |
50.8 g 24.3 g |
Fibre | 1.3 g | 7.1 g |
Protein | 6.9 g | 37.6 g |
Salt | 0.14 g | 0.76 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and cut the red onions into wedges
Cut the waxy potatoes into small pieces
Add the honey, wholegrain mustard and red wine vinegar to a small bowl – this is your honey mustard marinade
Add the chicken thighs (skin side up) to one side of a tin foil-lined baking tray
Add the waxy potatoes, red onion wedges and Chantenay carrots to the other half of the tray
Drizzle everything with olive oil and season with a pinch of salt and pepper
Put the tray in the oven for an initial 20 min
After 20 min drizzle half of the honey mustard marinade over the chicken thighs and return the tray to the oven for a further 25 min or until everything is cooked through (no pink meat!)
Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Once the chicken is cooked through and the vegetables are tender, add the sliced spring greens to the tray and mix them through the vegetables
Drizzle the remaining honey mustard marinade over the chicken
Return the tray to the oven for a further 3 min, or until the spring greens are wilted
Tip: Keep an eye on the greens, as they can burn quickly!
Serve the honey mustard chicken tray bake
Drizzle everything with any remaining honey mustard marinade from the tin foil
Enjoy!