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Honey-Mustard Chicken & Roast Veggies

Honey-Mustard Chicken & Roast Veggies

with Spinach & Feta

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Rated 3.4 / 4out of 1070 ratings
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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.

Tags:Low Calorie
Allergens:SulphitesMilk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit

courgette

1 packet

peeled pumpkin

½ tub

wholegrain mustard

(ContainsSulphites)

2 clove

garlic

1 packet

chicken thighs

1 bag

baby spinach leaves

1 block

feta cheese

(ContainsMilk)

1 sachet

dried oregano

2 unit

potato

1 unit

kumara

Not included in your delivery

olive oil

1 tsp

honey

¼ tsp

salt

¼ tsp

salt (for the veggies)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2290 kJ
Fat19.8 g
of which saturates7.6 g
Carbohydrate43.2 g
of which sugars18.6 g
Protein45.3 g
Sodium1110 mg
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Paper
Baking Tray
Large Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

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!

Bake the veggies
Bake the veggies
2

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.

Flavour the chicken
Flavour the chicken
3

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.

Cook the chicken
Cook the chicken
4

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.

Toss the salad
Toss the salad
5

In a large bowl, combine the roasted veggies and baby spinach leaves. Crumble in 1/2 the feta and toss to combine.

Serve up
Serve up
6

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.