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Honey-Mustard Chicken

Honey-Mustard Chicken

with Pumpkin Roast Veggie Toss

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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.

Tags:Low Calorie
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 unit


1 packet

peeled pumpkin

1 tub

wholegrain mustard


1 clove


1 packet

chicken thighs

1 bag

baby spinach leaves

½ block

feta cheese


Not included in your delivery

olive oil

4 tsp


1 tsp

vinegar (white wine or red wine)

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2190 kJ
Fat22 g
of which saturates7 g
Carbohydrate32.9 g
of which sugars25.6 g
Protein44.6 g
Sodium839 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

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

Bake the veggies
Bake the veggies

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.

Flavour the chicken
Flavour the chicken

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.

Cook the chicken
Cook the chicken

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.

Toss the salad
Toss the salad

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.

Serve up
Serve up

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.