Recipe

Apple & Mustard Chicken Traybake

Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
4 servings
Fibre source, High protein, Low salt, Low saturated fat, Low sugar
Dairy Free, Gluten Free

Celebrate the flavours of autumn with this easy one-tray dinner, combining tender chicken, sweet apples and roasted seasonal vegetables in a tangy mustard glaze. With minimal prep and washing up, it's perfect for busy weeknights or relaxed family meals. Balanced, budget-friendly, costing less than £2 per portion and full of flavour, it's comfort food you can feel good about.


Method

  1. Heat the oven to 180°C.
  2. Mix all the marinade ingredients together and toss the chicken in half the marinade – reserving half for later.
  3. Place the potatoes, carrots, onions and sprouts on a large baking tray and toss with the olive oil and remaining marinade. Roast for 20 minutes.
  4. Add the apple wedges and chicken to the tray. Roast for another 20–25 minutes, turning once, until the chicken is cooked through and the vegetables are caramelised.
  5. Spoon over the tray juices before serving.

Ingredients

  • 4 chicken breasts
  • 500g baby potatoes, halved
  • 2 apples, cut into wedges
  • 2 red onions, cut into wedges
  • 2 carrots, sliced
  • 200g Brussels sprouts, halved
  • 2 tsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp runny honey
  • 1 garlic clove, crushed
  • 1 tsp dried thyme
  • Black pepper

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