Honey Mustard Roast Chicken with Broccolini
PREP 15 MIN•COOK 40 MIN
Number of servings
2 tsp butter (or dairy-free alternative) softened
1 tsp Dijon mustard
1⁄2 tsp honey (rice malt syrup or maple syrup)
salt & pepper, to taste
300g chicken breast (with skin) 2 x 150g
300g baby potatoes halved
1 bunch of broccolini (160g bunch) trimmed
Preheat oven to 180°C/fan 160°C/gas 4 and line a small roasting dish with baking paper.
Combine butter, mustard and honey in a small bowl and season with salt and pepper.
Loosen the chicken skin with your fingers and spread mixture evenly under the skin. Transfer to dish, season with salt and pepper and roast for 35-40 minutes, basting occasionally, until cooked through. Rest for 5 minutes before slicing.
Meanwhile, cook potatoes in a saucepan of salted boiling water for 10 minutes until almost cooked. Add broccolini and cook for a further 2-3 minutes until crisp-tender. Drain.
Divide chicken, potatoes and broccolini between plates and drizzle any pan juices over chicken to serve.
1842 kJ / 439 cals
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