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 refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
salt (for the veggies)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) and kumara (unpeeled) into 1cm chunks. Cut the peeled pumpkin into 2cm chunks. Cut the red onion (see ingredients list) into 3cm wedges. Cut the courgette into 2cm 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, pumpkin, onion and courgette over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (for the veggies) and 1/2 the dried oregano 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), salt (for the chicken), a drizzle of olive oil and the remaining dried oregano in a small bowl.
In a large frying pan, heat a drizzle of olive oil over a medium heat. When the oil is hot, add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The chicken is cooked when it is no longer pink inside. Reduce the heat to low. Pour the honey-mustard sauce 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.
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 honey-mustard chicken. Divide the roast veggie toss between plates and top with the chicken. Spoon any sauce remaining in the pan over the chicken. Crumble over the remaining feta.