Sticky Mustard & Rosemary Chicken
with Roasted Potatoes
You’re going to love this succulent chicken coated in an irresistible honey mustard sauce. We’ve paired it with crunchy veggies and roasted potatoes for a meal that’s dressed to impress. Bon appetit!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
2
carrot
1
beetroot
2 bunch
rosemary
½
lemon
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 tub
Dijon mustard
1 packet
chicken thigh
1 packet
garlic & herb seasoning
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
water
1 tbs
honey
Nutritional Values
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks. Cut the beetroot into small chunks. Place the potato on a lined oven tray, and place the carrot and beetroot on a second lined oven tray. Drizzle both trays with olive oil and season with salt. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, pick and finely chop the rosemary leaves (see ingredients). Slice the lemon into wedges. Heat a large frying pan over a medium-high heat. Cook the slivered almonds until toasted, 3-4 minutes. TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
In a small bowl, combine the rosemary, garlic & herb spice blend and a drizzle of olive oil. Add the chicken thigh and toss to combine. Set aside. In a small bowl, combine the Dijon mustard, a generous squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-12 minutes. Remove from the heat and add the water and honey. Toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.
When the veggies are done, add the baby spinach to the beetroot and carrot and toss to wilt. Drizzle the mustard dressing over the veggies and toss to coat.
Divide the roasted almond potatoes, honey rosemary chicken and veggies between plates. Sprinkle the almonds over the veggies. Serve with lemon wedges.