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
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
160g chantenay carrots
1 pot of wholegrain mustard (42g)<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
320g British chicken thighs, skin on
chicken thigh meat (100%)
150g spring greens
spring greens(100%)
300g waxy potatoes
potato
1 pot of honey (25g)
blossom honey
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
Add the honey, wholegrain mustard and red wine vinegar to a small bowl – this is your honey mustard marinade
3
Add the chicken thighs (skin side up) to one side of a tin foil-lined baking tray
4
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
5
After 20 min drizzle half of the honey mustard marinade over the chicken thighsand return the tray to the oven for a further 25 min or until everything is cooked through (no pink meat!)
6
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
7
Once the chicken is cooked through and the vegetables are tender, add the slicedspring greens to the tray and mix them through the vegetables
Drizzle the remaininghoney 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!
8
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