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Sticky Honey-Roasted Chicken

Sticky Honey-Roasted Chicken

with Sweet Potatoes and Zucchini

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A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelize in the oven, giving a crispy, gooey finish to the chicken!

Allergens:Sulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

113 g

Red Onion, chopped

454 g

Zucchini

10 g

Parsley

20 g

Garlic

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

4 tbsp

Honey

Not included in your delivery

1

Salt*

6

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories479 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate60 g
Sugar28 g
Dietary Fiber7 g
Protein38 g
Cholesterol141 mg
Sodium508 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Large Bowl
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the veggies and chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a baking sheet, toss the sweet potato and onions with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown, 20-22 min.

2

Meanwhile, mince or grate the garlic. In a large bowl, combine the honey, mustard, garlic and vinegar. Season with salt and pepper. Pat the chicken dry with paper towels, then add to the marinade. Toss to coat. Set aside.

3

Finely chop the parsley. Cut the zucchini into 1-inch pieces. On one side of another baking sheet, toss the zucchini and half the parsley with a drizzle of oil. Season with salt and pepper. Roast in the oven until golden brown, 18-20 min.

4

Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden, 2-3 min per side. (Keep remaining marinade for later use!) Remove pan from heat and transfer chicken to the other side of the baking sheet with zucchini. Roast in the oven until chicken is cooked through, 7-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

5

Heat the same pan over medium heat, add the remaining marinade, any chicken juices from the baking sheet and 2/3 cup water to the same pan. Cook, scraping up the brown bits on the bottom of the pan (this will add loads of extra flavour) and bring to a boil over medium heat. Simmer until the sauce reduces by half, 1-2 min.

6

Divide the chicken and veggies between plates. Drizzle with the pan sauce and sprinkle over the remaining parsley.