Sweet Mustard & Thyme Chicken
with Roast Veggie Toss & Feta
The 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 here 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
3 unit
potato
1 unit
Yam
½ unit
onion
1 unit
parsnip
2 clove
garlic
1 packet
peeled pumpkin pieces
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
tbs
olive oil
¼ tsp
salt (for the veggies)
1 tsp
honey
¼ tsp
salt (for the chicken)
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Pick the thyme leaves. Cut the potato and yam (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 peeled & chopped pumpkin, potato, yam, onion and parsnip over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (for the veggies) and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 20-25 minutes.
While the veggies are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), salt (for the chicken), a drizzle of olive oil and the remaining thyme in a small bowl. Mix well.
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. Remove from the pan from the heat. Pour the honey-thyme sauce into the pan and turn to coat the chicken. Return to the heat and cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Set aside.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: If your pan is getting crowded, cook in batches for the best results!
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 toss between plates and top with the honey-thyme chicken. Spoon any remaining sauce from the pan over the chicken. Crumble over the remaining feta.
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