Honey mustard chicken tray bake
This honey mustard chicken dish is packed full of flavour and so simple to make.
- 2 tbsp olive oil
- 8 chicken thigh cutlets (1.6kg), skin on
- 1 medium onion (150g), sliced thinly
- 3 cloves garlic, chopped finely
- ¼ cup (60ml) apple cider
- 1 cup (250ml) chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp honey
- 2 small rosemary sprigs
- 200g (6½oz) crème fraîche or sour cream
- 1 tbsp apple cider vinegar
- BUTTERED CARROTS
- 2 bunches baby (Dutch) carrots (800g)
- 50g (1½oz) butter, melted
- ½ clove garlic, chopped finely
- Preheat oven to 180°C/350°F.
- Heat half the oil in a flameproof casserole dish over medium-high heat, add chicken, skin-side down; cook, turning occasionally, for 6 minutes or until browned. Transfer to a plate.
- Add remaining oil to casserole dish, add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened. Deglaze pan with cider, then stir in stock, mustard, honey and rosemary; bring to the boil. Return chicken, skin-side up, to dish; season, cover with a lid or foil and cook in the oven for 15 minutes or until chicken is cooked through. Transfer chicken to a tray and discard rosemary.
- Add the crème fraîche and vinegar to casserole dish, whisk to combine; season to taste. Return the chicken to sauce.
- Meanwhile, make the buttered carrots: Trim carrots and reserve 2 tablespoons carrot tops. Scrub carrots then cut any large carrots in half lengthways. Cook carrots in a saucepan of boiling salted water for 3 minutes or until just tender. Drain, then toss in a bowl with remaining ingredients and reserved carrot tops; season to taste.
- Serve honey mustard chicken with buttered carrots.
Cook the chicken and make the sauce in one pan for an easy and delicious dinner. Are you looking for more one pan dinners or easy chicken dinners for weeknights ?
1. Preheat oven to 180°C/350°F.
2. Heat half the oil in a flameproof casserole dish over medium-high heat, add chicken, skin-side down; cook, turning occasionally, for 6 minutes or until browned. Transfer to a plate.
3. Add remaining oil to casserole dish, add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened.
Deglaze pan with cider, then stir in stock, mustard, honey and rosemary; bring to the boil. Return chicken, skin-side up, to dish; season, cover with a lid or foil and cook in the oven for 15 minutes or until chicken is cooked through. Transfer chicken to a tray and discard rosemary.
4. Add the crème fraîche and vinegar to casserole dish, whisk to combine; season to taste. Return the chicken to sauce.
5. Meanwhile, make the buttered carrots: Trim carrots and reserve 2 tablespoons carrot tops. Scrub carrots then cut any large carrots in half lengthways.
Cook carrots in a saucepan of boiling salted water for 3 minutes or until just tender. Drain, then toss in a bowl with remaining ingredients and reserved carrot tops; season to taste.
6. Serve honey mustard chicken with buttered carrots.
What to serve with honey mustard chicken? We serve this honey mustard chicken tray bake with buttered carrots in this recipe. However, it would pair well with a green salad in the warmer months, or try our recipe for classic mashed potatoes (see video below).
What’s the difference between thigh fillet and thigh cutlet? Chicken thigh fillet is thigh with the skin and centre bone removed.
It makes flavoursome mince. However, our honey mustard chicken recipes uses thigh cutlets, which have the bone in and skin on. Poultry and butcher shops as well as most major supermarkets will sell them.
