Chicken, Orange & Brussels Sprouts Traybake
A delicious honey mustard chicken traybake loaded with veggies. Orange adds a zesty sweetness and the Brussels sprouts are roasted to perfection.
Ingredients
- 6 skinless chicken thigh cutlets
- 2 tbs honey
- 1 tbs Dijon mustard
- 1 tsp mixed spice
- 1 tsp thyme leaves, finely chopped
- 2 oranges, 1 juiced, 1 sliced
- 750g baby white potatoes, halved
- 2 tbs extra virgin olive oil
- 400g brussels sprouts, trimmed, halved
- 1/4 bunch continental parsley, leaves picked
Method
- Preheat oven to 220°C/200°C fan-forced.
- Place chicken, honey, mustard, mixed spice, thyme and orange juice in a large bowl. Season with pepper. Toss to coat. Place chicken and sauce on a large baking tray with sides. Toss potato and half the oil in a large bowl. Season with pepper. Arrange potato around chicken. Top with sliced orange. Bake for 20 minutes or until chicken is almost cooked through.
- Toss sprouts and remaining oil in same large bowl. Season with pepper. Baste chicken and potato with sauce from tray. Arrange sprouts around potato and chicken. Bake for a further 20 minutes or until chicken is golden and cooked through. Serve scattered with extra thyme sprigs and parsley.
