Honey Mustard Glazed Chicken With Roasted Vegetables Recipe

English cuisine · 641 calories

Honey Mustard Glazed Chicken with Roasted Vegetables recipe

About this recipe

Honey Mustard Glazed Chicken with Roasted Vegetables is a delightful English-style dinner that combines tender chicken thighs with a tangy glaze and oven-roasted seasonal vegetables. This dish is packed with protein, fiber, and a balance of flavors, making it perfect for family meals. The honey mustard glaze offers a sweet and savory contrast, while the roasted vegetables provide a crunchy texture and a burst of natural sweetness. Designed to be cooked in under 35 minutes, it’s ideal for busy evenings when you want a nutritious yet crowd-pleasing meal. Pair it with a refreshing drink for a complete dining experience that will leave everyone satisfied and fueled.

Ingredients

  • 150G Honey Mustard And Dill Gourmet Spread, 150G
  • 35 G Campo Verde Fine Mustard
  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 640G Birds Eye Country Mixed Vegetables
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 50G Black Garlic Cloves, 50G
  • - Maldon Flakes Sea Salt
  • 100G Rajah Black Pepper Ground 100G
  • - Badshah Thandai Mix Masala

Instructions

  1. 1. Preheat your oven to 190°C (375°F) and lightly grease a baking tray with olive oil.
  2. 2. In a small bowl, mix honey, Dijon mustard, olive oil, lemon juice, and minced garlic to create the glaze.
  3. 3. Season the chicken thighs with Maldon Flakes Sea Salt, Rajah Black Pepper Ground, and Moroccan spice mix evenly on both sides.
  4. 4. Brush the honey mustard glaze generously over the chicken thighs, ensuring they are fully coated.
  5. 5. Peel and chop the carrots, mooli radish, cucumber, and chow chow into bite-sized pieces.
  6. 6. Toss the chopped vegetables with olive oil, Maldon Flakes Sea Salt, and Rajah Black Pepper Ground for seasoning.
  7. 7. Spread the vegetables evenly on the baking tray, leaving space for the chicken thighs in the center.
  8. 8. Arrange the glazed chicken thighs in the center of the baking tray, making sure they do not overlap.
  9. 9. Roast the chicken and vegetables in the oven for 25 minutes or until the chicken reaches an internal temperature of 75°C (165°F).
  10. 10. Stir the vegetables halfway through cooking to ensure even roasting.
  11. 11. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
  12. 12. Plate the chicken thighs alongside the roasted vegetables and garnish with a drizzle of any remaining glaze.