Honey & Mustard Chicken Tray Bake

This is a one pan meal that is delicious, healthy & easy to make, perfect for a week night dinner. you can substitute the honey with maple syrup for an even tastier version!

4 Servings

Ingredients:

800gr new potatoes, halved or cut into bite sized cubes

2 red onions, roughly chopped

2 courgettes, cut into bite sized cubes

2 tbsp olive oil

4 chicken breasts (roughly 700gr)

2 tbsp honey

2 tbsp wholegrain mustard

Juice of 1 lemon

250gr cherry tomatoes

S&P

Heat your oven to 180c for fan assisted ovens & 200c for traditional ovens.

Parboil the potatoes for 10 minutes, drain & rinse with cold water for 2-3 minutes to stop the cooking process. Allow to drain for 5 minutes.

Add the potatoes to a large oven tray with the courgettes, onions, olive oil, S&P.

Place the tray in the oven for 15 minutes.

Remove the tray from the oven & gentle stir the vegetables.

Add the chicken breasts & return the tray to the oven for 10 minutes.

Meanwhile, combine the honey, mustard & lemon juice in a bowl.

Once the 10 minutes are over, add the cherry tomatoes & drizzle the sauce over the chicken & vegetables.

Return the tray to the oven a further 15 minutes to caramelise.

And enjoy!