Honey Mustard Chicken with Roast Vegetables

Savor the delightful combination of tender, juicy chicken marinated in a sweet and tangy honey mustard sauce, served alongside a medley of perfectly roasted carrots, parsnips, and onions. A wholesome and satisfying dish for any occasion.

Ingredients

3	second spray always fresh olive oil extra virgin olive oil flavored cooking spray
560	g skinless chicken breasts
2	tablespoons honey
2	tablespoons fresh rosemary
1	tablespoon grain mustard
1	tablespoon Dijon mustard
1	tablespoon balsamic vinegar
1	garlic clove, crushed
1	tablespoon olive oil
600	g fresh carrots
600	g parsnips, ends trimmed, cut into 10cm long wedges
1	medium onion, cut into wedges
2	tablespoons fresh parsley, roughly chopped

Instructions

• For Preparation

  1. Preheat the oven to 200°C. Line the base of a large roasting pan with baking paper and set aside.
  2. Heat a large non-stick frying pan over high heat. Spray the chicken with oil and cook for 2 minutes on each side until browned. Remove from the pan and set aside.
  3. In a bowl, combine honey, fresh rosemary, grain mustard, Dijon mustard, and balsamic vinegar. Season with salt and pepper to taste.
  4. Arrange the carrots, parsnips, and onions in the roasting pan, and toss them with olive oil. Roast the vegetables in the preheated oven for 40 minutes, turning them once. Place the chicken among the vegetables, spoon over the marinade, and roast for an additional 15 minutes, or until the chicken and vegetables are golden and cooked through. Allow it to rest for 5 minutes before slicing the chicken into 4 pieces and serving with the roasted vegetables.

Aug 11, 2024