Honey Mustard & Thyme Chicken
with Roast Veggie Medley & Feta
A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan, giving a crispy, sticky finish. We’ve used chicken thigh because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggies.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bunch
thyme
2 unit
potato
1 unit
Kumara
½ unit
onion
1 unit
parsnip
2 clove
garlic
½ packet
wholegrain mustard
(Contains Sulphites; )
1 packet
chicken thigh
1 bag
baby spinach leaves
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
honey
2 tsp
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. Cut the potato and kumara (both unpeeled) into 1cm chunks. Slice the red onion (see ingredients list) into 3cm wedges. Cut the parsnip (unpeeled) into 1cm chunks. Finely chop the garlic (or use a garlic press).
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Spread the potato, kumara, onion and parsnip over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.
While the veggies are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), a drizzle of olive oil, the remaining thyme and the water in a small bowl. Season with a pinch of salt and pepper and mix well. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes (depending on the size). Pour the honey mustard mixture into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat.
TIP: The chicken is cooked when it's no longer pink inside.
In a large bowl, combine the roasted veggies and baby spinach leaves. Crumble in 1/2 the feta and toss to combine.
Thickly slice the chicken. Divide the roast veggie medley between plates and top with the honey mustard and thyme chicken. Spoon over any sauce from the pan. Crumble over the remaining feta.
