Honey & Mustard Chicken Traybake

This recipe is incredibly easy to make & it is a 1 tray recipe, making it a quick solution for a week night dinner.

4 Servings

800gr new potatoes

2 red onions, cut into quarters

2 courgettes, cut into chunky cubes

2 tbsp olive oil

4 chicken breasts

2 tbsp honey

1 heaped tbsp wholegrain mustard

Juice of 1 lemon

250gr cherry tomatoes

S&P

Instructions:

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

Parboil potatoes for 10 minutes & then allow to drain well.

Drizzle the olive oil onto an oven tray & add the potatoes, courgettes & red onion.

Season with S&P. Toss well & place in the oven for 15 minutes.

Remove the tray from the oven & toss the vegetables before adding the chicken breasts in between the vegetables (not on top, you want the chicken in direct contact with the bottom of the oven tray).

Return the tray to the oven for 10 minutes.

Meanwhile, combine the honey, mustard & wholegrain mustard in a bowl & mix well.

Remove the tray from the oven & drizzle the sauce all over, giving the vegetables a gentle mix before returning the tray to the oven for a further 15-20 minutes, or until the chicken is cooked through & the vegetables are nicely roasted.