AuthorCaroline KIn this recipe, the chicken is sealed in tin foil then baked until tender and juicy. The beauty of this is all the juices inside the tin foil will be drizzled over the side salad. Served with tender green beans and potatoes. A perfect combination to enjoy any night of the week.
Allergens: Mustard | Sulphites
GET STARTED
Set your oven to 200C. Chop the potatoes into wedges. Slice the green beans in half. Bring the kettle to a boil.
MAKE THE SAUCE
Mix the honey and mustard in a large bowl and season. Add the chicken and stir until coated.
COOK THE CHICKEN
Bring a large pan to medium-high heat. When hot, add the chicken, making sure to let the excess honey mustard drain into the bowl. Cook the chicken for a couple of minutes until it starts to char ( 2-3 Minutes on each side).
PREPARE THE CHICKEN
Take a sheet of tin foil and lay the browned chicken in the middle. Use the rest of the honey mustard sauce to cover it.
FINISH THE CHICKEN
Fold the foil around the chicken to create a sealed parcel by scrunching the edges of the foil. Put the parcel on a tray in the oven and let it cook for around 20 Minutes, or until the chicken is cooked through. Finely chop the scallion.
COOK THE GREEN BEANS AND POTATOES
Pour the boiling water from the kettle into a pot along with the potatoes and a little salt and bring to the boil. Let it cook for around 10 minutes, or until the potatoes become tender. Add the green beans to the pot of potatoes for the last 4 MinutesOnce done drain, and add apple cider vinegar, a little olive oil and the scallions. Season to taste.
PREPARE THE SALAD
Use a large mixing bowl, add the salad and half of the warm honey mustard mix.
SERVE THE DISH
Plate the chicken with the rest of the honey mustard sauce dolloped on top, serve with the salad and potatoes on the side. Tuck in!
Ingredients
Directions
GET STARTED
Set your oven to 200C. Chop the potatoes into wedges. Slice the green beans in half. Bring the kettle to a boil.
MAKE THE SAUCE
Mix the honey and mustard in a large bowl and season. Add the chicken and stir until coated.
COOK THE CHICKEN
Bring a large pan to medium-high heat. When hot, add the chicken, making sure to let the excess honey mustard drain into the bowl. Cook the chicken for a couple of minutes until it starts to char ( 2-3 Minutes on each side).
PREPARE THE CHICKEN
Take a sheet of tin foil and lay the browned chicken in the middle. Use the rest of the honey mustard sauce to cover it.
FINISH THE CHICKEN
Fold the foil around the chicken to create a sealed parcel by scrunching the edges of the foil. Put the parcel on a tray in the oven and let it cook for around 20 Minutes, or until the chicken is cooked through. Finely chop the scallion.
COOK THE GREEN BEANS AND POTATOES
Pour the boiling water from the kettle into a pot along with the potatoes and a little salt and bring to the boil. Let it cook for around 10 minutes, or until the potatoes become tender. Add the green beans to the pot of potatoes for the last 4 MinutesOnce done drain, and add apple cider vinegar, a little olive oil and the scallions. Season to taste.
PREPARE THE SALAD
Use a large mixing bowl, add the salad and half of the warm honey mustard mix.
SERVE THE DISH
Plate the chicken with the rest of the honey mustard sauce dolloped on top, serve with the salad and potatoes on the side. Tuck in!