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