A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the oven, giving a crispy, gooey finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and fuses with a bed of delicious roast veggies.
baby spinach leaves
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the courgette into 2cm half-moons. Cut the peeled pumpkin into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time
Place the red onion, courgette and pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with the salt and a pinch of pepper. Toss to coat, then roast for 20-25 minutes or until tender.
While the veggies are roasting, finely grate the garlic (or use a garlic press). In a medium bowl, combine the garlic, honey, wholegrain mustard, vinegar, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thighs and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook for 2-3 minutes on each side, or until browned. TIP: The marinade will darken and caramelise in the pan, but this only adds to the flavour! Transfer the chicken to a second oven tray lined with baking paper and drizzle over any remaining honey-mustard marinade from the bowl. Bake for 8-12 minutes, or until cooked through.
Once the veggies have finished, transfer to a large bowl. Toss with the baby spinach leaves and a drizzle of olive oil. Season to taste with salt and pepper. TIP: Dress the veg just before serving to keep the leaves crisp.
Slice the honey-mustard chicken. Divide the chicken and pumpkin roast vegetable toss between plates. Crumble the feta (see ingredients list) over the roast veg toss. Drizzle over any remaining honey-mustard sauce from the tray.