Honey Mustard Chicken Tray Bake

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing me not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest ones to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 2 red onions
• 120g shredded kale
• 25g honey
• 160g chantenay carrots
• 320g chicken thighs, skin on
• 300g waxy potatoes
• 15ml red wine vinegar
• 42g wholegrain mustard
• Olive oil
• Pepper & salt

METHOD

1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Peel and cut the red onions into wedges. Cut the waxy potatoes into small pieces
2. Add the honey, wholegrain mustard and red wine vinegar to a small bowl – this is your honey mustard marinade
3. Add the chicken thighs (skin side up) to one side of a tin foil – lined baking tray
4. Add the waxy potatoes, red onion wedges and Chantenay carrots to the other half of the tray. Drizzle everything with olive oil and season with a pinch of salt and pepper. Put the tray in the oven for an initial 20 min.
5. After 20 min drizzle half of the honey mustard marinade over the chicken thighs and return the tray to the oven for a further 25 min or until everything is cooked through (no pink meat!)
6. Meanwhile, wash the shredded kale, then pat dry with kitchen paper.
7. Once the chicken is cooked through and the vegetables are tender, add the shredded kale to the tray and mix them through the vegetables. Drizzle the remaining honey mustard marinade over the chicken. Return the tray to the oven for a further 3 min, or until the kale is wilted. Tip: Keep an eye on the kale, as it can burn quickly!
8. Serve the honey mustard chicken tray bake. Drizzle everything with any remaining honey mustard marinade from the tin foil.

Enjoy!