Baked Honey Mustard Chicken
Roast dinner is a classic, hearty meal that is popular all around the world. Not only is it delicious, but it is also surprisingly easy to prepare. There are so many options for using the oven to cook dinner. It’s minimal preparation, usually only one or two dishes, versatile (you can use any cut of meat you like) and usually gives you leftovers for later.
This dish is perfect for mid-week and a great way to encourage your teenagers home for family dinner.
Ingredients:
- 1kg Free Range Chicken Breast
- 1/2 cup honey
- 2 tbsp wholegrain mustard
- 1/2 tsp curry powder
- your favourite vegies for roasting eg pumpkin, sweet potato, beetroot & zucchini
Method:
- Pre-heat oven to 180 degrees
- Prepare your vegies for roasting and place in the oven. Set timer for 20 minutes.
- Mix honey, mustard and curry powder together.
- Lay your chicken breasts into your roasting dish.
- Pour honey mixture over your chicken breasts.
- Once your timer has finished for the vegies it’s time to place marinated chicken breasts in the oven.
- Cook chicken for 20-30 minutes until soft, tender and juicy. Be careful not to overcook.
- Let you chicken rest for 5 minutes before slicing. Your vegies should be done by now.
- Slice your chicken and serve with your roasted vegies and a sprinkle of fresh parsley.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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