Recipe

Honey Mustard Roast Chicken and Greens

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Honey Mustard Roast Chicken and Greens

There's no resisting honey and mustard roasted glazed chicken, there's just no way, so we have put you to the test with our version served on a bed of warm roasted sweet carrots, red onions and new potatoes finished with fresh plump grape tomatoes.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 150ml x DD Honey and Mustard Glaze
  • 1 x Red Onion - chunked
  • 100g x Cherry Tomatoes - halved
  • 3 x Carrots - cut into chunks
  • 1 Head x Baby Gem Lettuce - shredded
  • 10g x Wild Rocket - long or thick stems removed
  • 300g x Baby Potatoes - halved
  • 20ml x Apple Cider Vinegar
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 300ml x DD Honey and Mustard Glaze
  • 2 x Red Onion - chunked
  • 200g x Cherry Tomatoes - halved
  • 6 x Carrots - cut into chunks
  • 2 Heads x Baby Gem Lettuce - shredded
  • 20g x Wild Rocket - long or thick stems removed
  • 600g x Baby Potatoes - halved
  • 40ml x Apple Cider Vinegar
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, cherry tomatoes, carrots and baby potatoes well. Rinse your baby gem lettuce and wild rocket thoroughly and drain on paper towel.

Gino's Tip

Cutting your vegetables at uniform sizes will ensure that they cook through at the same time.

Step 1 - Tray Bake Chicken and Vegetables

Season your chicken leg quarters with salt and pepper. Place on an oven tray, cover with foil and roast for 25 minutes, in the meanwhile toss your red onion in a little olive oil, salt and pepper in a large mixing bowl then transfer to a plate. Toss your chunked carrots and halved baby potatoes in your large mixing bowl, scatter onto an oven tray. Once your chicken has roasted for 25 minutes, baste with half of your DailyDish Honey and Mustard Glaze, scatter over your season onions and pop your tray with your carrot and baby potatoes in the oven. Continue roasting everything for 18-20 minutes until your chicken is cooked through and your vegetables are lightly browned and tender.

Step 2 - Honey Mustard Dressing

Whisk together your apple cider vinegar and remaining DailyDish Honey and Mustard Glaze, drizzle in some olive oil and season to taste with salt and pepper.

To Serve

Toss your roasted vegetables along with your shredded baby gem lettuce and picked wild rocket, dress with your honey mustard dressing and serve with your roasted chicken and onions.