Honey mustard roast chicken and vegetables

By on August 4, 2013

Honey mustard roast chicken and vegetables

Yummy roasted chicken and vegetables glazed in a honey and curry sauce.

– 2 chiken breasts
– 2 large potatos
– 6 baby arrots halved
– 4 tbs sliced mushrooms
– a handful of peas and sweet corn
– 2 tbs olive oil
– 1 1/2 tbs honey
– 3 tbs mustard
– 1 tsp thyme dried
– 1 garlic clove crushed
– salt and pepper

1.preheat oven to 240 degrees
2. in an oven proof casserole toss veggies with oil ,salt and pepper
3. sprinkle thyme and garlic on top
4. arrange chikenamong the veggies and cook for 30 minutes
5. prepare honey mustard dressing
6 . remove casserole form oven and spread honey mustard mixture over the chicken from both sides
7. return to oven and cooke for further 10 minutes
8. take out from oven and repeat coating the chicken, then put back for 10 minutes.
9. take out from oven when chicken is cooked and vegetables are tender

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