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Honey Mustard Chicken

Honey Mustard Chicken

with seasoned BBQ wedges

Some things just go together, and honey and mustard are two flavours that are most definitely meant to be. Paired with crunchy florets of fried broccoli and wedges doused with BBQ seasoning this dish is a real treat for the tastebuds.

Tags:
Dairy Free
Hall of Fame
Family Friendly
Allergens:
Barley
Mustard
Wheat
Soya
Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

400 grams

Chicken Thigh

2 sachet(s)

Honey

1 sachet(s)

Mustard

(Contains Barley, Mustard, Wheat)

1 unit(s)

Garlic

400 grams

Potatoes

1 sachet(s)

BBQ Rub

1 unit(s)

Lemon

1 unit(s)

Broccoli

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Oil

to taste

Pepper

to taste

Salt

to taste

Butter

to taste

Water

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Nutrition Values

Energy (kcal)584 kcal
Energy (kJ)2445 kJ
Fat20.82 g
of which saturates5.26 g
Carbohydrate53.03 g
of which sugars12.29 g
Dietary Fiber0 g
Protein46.51 g
Cholesterol0 mg
Salt2.48 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Grater
Baking Sheet with Baking Paper
Pan with Lid

Instructions

Roast the Wedges
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a lined baking tray.
  • Drizzle with oil, season with salt, pepper and BBQ rub then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Cut the broccoli into florets (like small trees). Halve any large florets.
  • Peel and grate the garlic (or use a garlic press).
  • Zest the lemon, then cut into thick wedges.
Cook the Chicken
3
  • Heat a drizzle of oil in a large pan on medium-high heat.
  • Once the oil is hot, lay the chicken thighs flat in the pan. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper and fry until browned on each side and cooked through, 15-18 mins. Turn every 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  • Remove the chicken from the pan.
Fry the Broccoli
4
  • Return the (now empty) pan to a medium-high heat with a drizzle of oil.
  • Once hot, add the broccoli and fry for 2-3 mins.
  • Stir in half the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.
  • Remove from heat, then add lemon zest and juice from lemon wedges to taste. Season to taste with salt and pepper.
Make Your Glaze
5
  • While the broccoli cooks, place a (separate) medium pan over medium-high heat.
  • When hot, add 1 tbsp butter (double for 4p) and swirl to melt.
  • Add remaining garlic and cook until fragrant, 30 secs.
  • Add mustard, honey and soy sauce. Cook, stirring, until sauce slightly thickens, 1-2 mins.

TIP: To reduce the heat in this recipe you can use less mustard.

Finish and Serve
6
  • Add the chicken to the pan with glaze, then turn to coat.
  • Divide chicken, potato wedges and broccoli between plates.
  • Drizzle any remaining glaze over the chicken.