Recipes

Honey Mustard Chicken Thigh Tray Bake

This simple, heart-healthy tray bake combines lean chicken thighs with a tangy honey mustard marinade, served with wholegrain rice, spinach, peas, and roasted veggies. A balanced, nutrient-rich meal that’s quick to prepare and perfect for both mid-week dinners or a weekend feast.

Method

1. Heat the oven to 180 degrees.
2. Peel and mince the garlic, chop and juice the lemon and mix together the wholegrain mustard and honey to create the marinade.
3. Add the chicken thighs to a large roasting dish and coat them in the marinade.
4. 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.
5. Drizzle with the olive oil and roast for 40 minutes, stirring halfway through.
6. Next, prepare and cook the brown rice as per the instructions on the packet.
7. 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.
8. Serve and enjoy.