MUSTARD ROAST CHICKEN WITH DUTCH CARROTS, PARSNIP & POTATOES

Cooked in a classic honey and mustard sauce, this recipe breaths new life into these classic roast ingredients. Made with free range chicken breasts and root vegetables.

35 Minutes. The perfect Spring roast chicken dinner.

Serves 2.

Ingredients
2 x 180g free range chicken breasts (skin on)
1.5 tablespoons honey
1.5 tablespoons wholegrain mustard
1 bunch Dutch carrots
2 small or 1 large parsnip
1/2 cup natural chicken stock
1 large dirty potato (250g)

Preheat oven & marinate chicken
Preheat oven to 200ºc. Combine chicken with a drizzle of olive oil, salt and pepper.

Prepare veg & stock
Halve parsnip lengthways then cut into thin wedges. Scrub carrots and remove tops. Wash and peel potato. Cut in half then into thin wedges.

Cook veg
Place veg on a baking tray with a drizzle of olive oil, salt and pepper. Combine stock with honey and wholegrain mustard. Pour over veg and toss to coat well. Place in oven on middle rack for 20 minutes before adding chicken.

Cook chicken
Bring a frying pan to medium heat with a drizzle of olive oil. Sear the chicken for 2 minutes on each side. Once the veg have been cooking for 20 minutes, place chicken in oven and cook for a further 10 minutes.

To serve
Plate chicken and roasted veg. Top with the juices from the roasting tray and season to taste.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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