Sweet Mustard Chicken & Roast Veggies
with Spinach & Feta- Sulphites
- Milk
- Traces of Tree Nuts
- May contain traces of allergens
A 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.
Ingredients
1 packet
Peeled Pumpkin Pieces
1 unit
potato
½ unit
onion
2 clove
garlic
½ tub
wholegrain mustard
(Contains: Sulphites; )
1 packet
chicken thigh
1 block
feta cheese
(Contains: Milk; May be present: Tree Nuts)
1 bag
baby spinach leaves
1 unit
courgette
1 bunch
thyme
1 unit
Kumara
Not included in your delivery
olive oil
1 tsp
honey
¼ tsp
salt (for the chicken)
¼ tsp
salt (for the veggies)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. Cut the potato (unpeeled) and kumara (unpeeled) into 1cm chunks. Cut the red onion (see ingredients list) into 3cm wedges. Cut the courgette into 2cm chunks. Cut the peeled pumpkin into 2cm chunks. Finely chop the garlic (or use a garlic press). TIP: Cut the veg to the correct size so they cook in the allocated time!
Spread the pumpkin, potato, kumara, red 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 thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.
While the vegetables 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 and mix well.
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 done when it is no longer pink inside. Remove from the heat. Pour the honey-thyme 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 pumpkin, potato, kumara, red onion, courgette and baby spinach leaves. Crumble in 1/2 the feta and toss to combine.
Thickly slice the honey-thyme chicken thigh. Divide the roast veggie toss between plates and top with the chicken. Spoon over any remaining sauce from the pan over the chicken. Crumble over the remaining feta.
