Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 6 skinless chicken thigh cutlets
- 2tablespoons honey
- 1tablespoons Dijon mustard
- 1teaspoons mixed spice
- 1teaspoons thyme leaves, finely chopped
- 2 oranges, 1 juiced, 1 sliced
- 750grams baby white potatoes, halved
- 2tablespoons extra virgin olive oil
- 400grams brussels sprouts, trimmed, halved
- 1/4 bunch continental parsley, leaves picked
Nutrition per serving
2470kJ / 588Cal
2470 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
41.5grams
Fat
32.5grams
Carbs
29.5grams
Sugars
14.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A delicious honey mustard chicken traybake loaded with veggies. Orange adds a zesty sweetness and the Brussels sprouts are roasted to perfection.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 3
Place chicken, honey, mustard, mixed spice, thyme and orange juice in a large bowl. Season with pepper. Toss to coat. Place chicken and sauce on a large baking tray with sides. Toss potato and half the oil in a large bowl. Season with pepper. Arrange potato around chicken. Top with sliced orange. Bake for 20 minutes or until chicken is almost cooked through.
Step 3 of 3
Toss sprouts and remaining oil in same large bowl. Season with pepper. Baste chicken and potato with sauce from tray. Arrange sprouts around potato and chicken. Bake for a further 20 minutes or until chicken is golden and cooked through. Serve scattered with extra thyme sprigs and parsley.
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