Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
Estimated cost per serve is 11.76 dollar
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.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.