Ingredients

The following ingredients have 4 Servings
  • 2 tbsp honey
  • 1 tbsp whole-grain mustard
  • 2 tbsp soft brown sugar
  • 3 tbsp olive oil
  • 3 chicken breasts
  • 2 large red-skinned potatoes (such as Albert Bartlett, chopped into bite-size chunks)
  • 1 large sweet potato (peeled and chopped into bite-size chunks)
  • 1 large carrot (peeled and chopped into chunks)
  • 1 large red onion (peeled and sliced into thick wedges)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 220 g tender-stem broccoli (broken into thin stems)
  • 150 g green beans (trimmed)
  • 2 tbsp chopped fresh parsley (to serve)

Instruction

  • Preheat the oven to 200C/400F
  • Mix together the honey, mustard, and brown sugar in a small bowl.
  • Place the chicken breasts on a large baking tray/sheet pan. Brush the honey-mustard mixture all over the chicken breasts (it will pour off a little, that's fine).
  • Arrange the potatoes, carrots and onion wedges around the chicken.
  • Drizzle two tablespoons of the oil over the chicken and vegetables, then sprinkle on the salt and pepper. Bake in the oven for 20 minutes.
  • Move the vegetables around the sheet pan a little, using a spatula, and baste any juice over the chicken breasts (especially any of the mustard sauce that may have poured off the chicken).
  • Add the green beans to the sheet pan and cook for 5 minutes. Now add the broccoli and drizzle the remaining oil over the brocolli and the green beans. Cook for a further 5 minutes, until the chicken is cooked through and the vegetables are tender.
  • Slice the chicken breasts and dish out the chicken and vegetables onto four plates (no need to slice if you prefer to serve to 3 people).
  • Sprinkle with parsley and serve!