Honey Mustard Chicken Thigh Tray Bake
A quick & easy heart healthy meal, perfect for a speedy mid-week meal or showstopper weekend banquet.
Course: Main, Dinner, Lunch
Servings
4
servingsPrep time
10
minutesCooking time
50
minutesTotal time
1
hourIngredients
- Marinade
1.5 tbsp wholegrain mustard
1 tbsp honey
1 large garlic clove
Juice of ½ a lemon
- Main
4 skinless chicken thighs
300 g wholegrain/brown rice
100 g spinach
100 g garden peas (frozen)
1 leek
1 large potato
2 tbsp olive oil
Directions
- Heat the oven to 180 degrees.
- Peel and mince the garlic, chop and juice the lemon and mix together the wholegrain mustard and honey to create the marinade.
- Add the chicken thighs to a large roasting dish and coat them in the marinade.
- Thinly slice the leek, chop the potato into 2cm cubes and add them to the roasting dish with the chicken. Give everything a good mix.
- Drizzle with the olive oil and roast for 40 minutes, stirring halfway through.
- Next, prepare and cook the brown rice as per the instructions on the packet.
- Remove the chicken dish from the oven and stir through the peas and spinach before returning it to the oven for a further 10 minutes.
- Serve and enjoy.
