Honey Mustard Roast Chicken with Broccolini

PREP 15 MIN
•
COOK  40 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and line a small roasting dish with baking paper.

2

Combine butter, mustard and honey in a small bowl and season with salt and pepper.

3

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.

4

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.

5

Divide chicken, potatoes and broccolini between plates and drizzle any pan juices over chicken to serve.

Nutritional Informationper serving

Energy (kJ)

1842 kJ / 439 cals

Protein

38.5 g

Fat

19 g

Sat. Fat

7 g

Carbs

23.4 g

Sugar

3.6 g

Fiber

6.7 g

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