Simple Honey Mustard Chicken Traybake
Marry the classic flavours of honey and mustard and use as the marinade for chicken breasts to make this easy midweek meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 220C/200C fan/ gas 8. Mix the honey and mustard with half of the olive oil in a small bowl until well combined. Tip the potatoes into a roasting tin, drizzle over the remaining oil and season well. Toss to coat, then arrange the potatoes in a single layer.
Step 2
Season the chicken, place on top of the potatoes and pour over the honey and mustard mixture. Bake for 15 mins, then add the spring onions and cook for a further 10-15 mins until the chicken is cooked through and the potatoes are golden brown. Blanch the green beans in boiling salted water for 3 minutes until just cooked and serve alongside the chicken and potatoes.
- Ingredients
- Based on 4 servings
-
200g Green Beans 1x Sainsbury's Fine Green Beans 200g -
800g New Potatoes, cut into 1cm slices 1x Sainsbury's Baby Potatoes 1kg -
8 Spring Onions, trimmed and cut into 4cm lengths 1x Sainsbury's Spring Onions Bunch 100g -
4 Chicken Breasts, cut in half lengthways 1x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets -
2tbsp Dijon, or wholegrain 1x Sainsbury's Dijon Mustard 185g -
2tbsp Honey 1x Sainsbury's Runny Honey 340g -
4tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml