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Honey Mustard Chicken and Carrots baked with golden potatoes in a rustic one-pan dinner
Olivia

Honey Mustard Chicken and Carrots

Looking for an easy one pan meal? Try this Honey Mustard Chicken and Carrots tray bake with crispy skin and tender veg. Click for the full recipe.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Family Style, western
Calories: 817
Ingredients Method Notes

Ingredients
  

Main Dish:
  • 1 kg chicken thighs bone-in, skin-on
  • 2 tsp garlic granules
  • 1 tsp olive oil
  • 750 g new potatoes quartered
  • 500 g carrots peeled and chopped
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
Honey Mustard Sauce:
  • 4 garlic cloves crushed
  • 150 g runny honey
  • 6 tbsp wholegrain mustard
  • 4 tbsp Dijon mustard
  • 4 tbsp water

Method
 

  1. Preheat oven to 200°C or 400°F.
  2. Season chicken thighs with garlic granules, salt, and pepper.
  3. Brown the chicken skin-side down in hot olive oil until golden (about 5 minutes).
  4. Whisk together the honey, mustards, garlic, and water to create your sauce.
  5. Add potatoes and carrots to the pan. Pour sauce over all ingredients and coat well.
  6. Bake uncovered for about 45 minutes or until chicken is fully cooked and vegetables are tender.
  7. Serve hot with pan juices drizzled over.

Notes

Nutrition Facts (Per Serving)
  • Calories: 817 kcal
  • Carbohydrates: 80 g
  • Protein: 42 g
  • Fat: 38 g (Saturated: 10 g)
  • Sugar: 39 g
  • Fiber: 10 g
  • Sodium: 1259 mg
  • Vitamin A: 21,080 IU
  • Vitamin C: 46 mg
  • Iron: 4 mg