Sweet honey and savoury garlic combine in a wing-night-inspired glaze for chicken tenders!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter potatoes. Toss potatoes with thyme sprigs and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with half the garlic salt and pepper. Roast in middle of oven, until golden-brown, 23-25 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in top and middle of oven, rotating sheets halfway through cooking)
While potatoes roast, trim green beans. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Stir honey with dijon in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from the heat, then transfer green beans to a plate. Cover to keep warm.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!)
Add garlic to pan with chicken. Cook, stirring often, until fragrant, 30 sec. Remove pan from heat, then add honey mixture and toss to coat.
Discard thyme sprigs. Divide potatoes, chicken and green beans between plates. Drizzle any glaze from pan over chicken.