Serves 10

231

HONEY AND MUSTARD CHICKEN TRAYBAKE

Sweet and sticky chicken served with a hot baguette on the side feels like a French treat of epic proportions. And here we are on a weekday snaffling away as if we're on holiday. You might even want to crack out the wine if you're feeling the treat vibes!

40 min

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Ingredients

  • 50g runny honey
  • 1 tbsp wholegrain mustard
  • 1 tbsp dijon mustard
  • 1 kg chicken thighs
  • 500ml chicken stock
  • green veg
  • 2 part-bake baguettes
  • butter or spread

Instructions

  1. Preheat oven 200Âșc
  2. Dig out two high-sided roasting tins and line with baking paper
  3. Mix the honey and mustards in the bottom of one tin and coat all the chicken thighs with the sticky sauce
  4. Split the chicken thighs between the two tins and add to the oven for 10 mins
  5. After 10 mins add the stock (250ml to each tray) and cook for a further 25 mins
  6. 10 mins before the end of the cooking time, cook the baguettes according to the packet instructions and prep the green veg
  7. Serve half the chicken, bread and veg, leaving the remaining chicken to cool and freeze for next week
  8. ENJOY!

Nutrition

Calories

231 cal

Fat

15 g

Carbs

4 g

Protein

17 g
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