Simple Honey Mustard Chicken Traybake

    5m prep time
    35m total time
    Easy level
    7 ingredients

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 1 x Sainsbury's Fine Green Beans 200g
  • 8 Spring Onions, trimmed and cut into 4cm lengths 1 x Sainsbury's Spring Onions Bunch 100g
  • 2tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 4tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 2tbsp Dijon, or wholegrain 1 x Sainsbury's Dijon Mustard 185g
  • 4 Chicken Breasts, cut in half lengthways 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 800g New Potatoes, cut into 1cm slices 1 x Sainsbury's Baby Potatoes 1kg
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