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Honey-Mustard– Glazed Chicken Bake

  • 25 min
  • 60 min
  • 4
  • Easy
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Recipe Ingredients

  • 450g parsnips, sliced at an angle
  • 450g large potatoes, scrubbed and quartered
  • 220g carrots, quartered lengthwise, then cut into
  • 5cm pieces
  • 1 medium red onion, cut into 8 wedges
  • 2 tbsp olive oil
  • 5 sprigs fresh thyme salt and black pepper
  • 4 small chicken thighs (about 450g)
  • 4 small chicken drumsticks (about 450g)
  • 3 tbsp Dijon mustard
  • 2 tbsp wholegrain mustard
  • 2 tbsp honey
  • 1 tbsp brown sugar

Recipe Directions

  1. Preheat oven to 220°C. In a large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and ½ tsp salt. Roast for 15 minutes
  2. Place the chicken in a single layer over vegetables. Sprinkle with ½ tsp salt and ¼ tsp pepper. Roast for 15 minutes.
  3. In a medium bowl, whisk Dijon mustard, wholegrain mustard, honey and sugar. Drizzle all over chicken and vegetables. Roast for 25 minutes or until chicken is cooked and vegetables are tender. Serve.
EACH SERVING About 3 180kJ, 42g protein, 60g carbohydrate, 38g fat (9g saturated), 8g fibre, 1 105mg sodium. MAKE_AHEAD TIP Vegetables can beprepared for roasting up to a day before, covered and refrigerated. (Place cut potatoes in a bowl. Fill with enough cold water to cover plus the juice of ó lemon to prevent browning. Drain and pat dry before roasting.) Glaze can be made up to 1 day ahead.

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