Honey Mustard Chicken & Potato Tray Bake
PREP 10 MIN•COOK 45 MIN
DF
EF
GF
NF
Number of servings
2
200g baby potatoes cut in half
1⁄2 spray olive oil
salt & pepper, to taste
1⁄8 cup (37 1⁄2g) honey (rice malt syrup or maple syrup)
1⁄8 cup (30g) wholegrain mustard
1⁄2 tsp garlic powder
400g chicken drumsticks
1⁄2 bunch of baby carrots (200g trimmed bunch) or regular carrots, sliced
1⁄2 sprig of parsley leaves picked & chopped (optional)
Preheat oven to 200°C/fan-forced 180°C/gas 6 and line two baking trays with baking paper.
Place potatoes on tray, spray with oil and season with salt and pepper. Place tray in the oven.
Meanwhile mix honey, mustard and garlic powder together and toss with drumsticks, turning to coat.
Place chicken and carrots on the other tray, drizzling over any extra sauce. Bake for 40 - 45 minutes or until everything is golden and cooked through.
Season to taste, garnish with parsley (if using) and serve.
Energy (kJ)
1650 kJ / 394 cals
Protein
40.9 g
Fat
10.5 g
Sat. Fat
2.9 g
Carbs
32.5 g
Sugar
19.1 g
Fiber
4.5 g
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