Honey and Mustard Chicken
A slimming friendly, one pot wonder that’s delicious any day of the week! Juicy chicken and veggies roasted in a sweet honey and mustard sauce.
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NutritionPer Serving
- Calories341
- Carbs27g
- Protein36g
- Fat8g
- Saturates1.5g
- Sugars24g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
On the table in just 45 minutes, this Honey and Mustard Chicken is a winner every time. It’s a budget friendly, faff-free dish that’s easy to throw together (and it leaves hardly any washing up).
You can’t beat a traybake on a busy day – throw everything into a roasting pan and let the oven do the hard work. This recipe nestles succulent chicken thighs in amongst crunchy, fresh veggies to make a healthy, hearty dinner that doesn’t scrimp on flavour.
Everything gets coated in a sweet, sticky glaze of honey and mustard, which mixes with the tasty chicken juices as it cooks. Make sure you pour this sauce over the chicken and vegetables when you serve the dish – you won’t want to let a drop goes to waste, it’s SO good!
What diets is this Honey and Mustard Chicken suitable for?
This recipe is suitable for anyone following a dairy free or a gluten free diet.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Honey and Mustard Chicken?
Nope! Everything you need to make this recipe should be easy to pick up as part of your usual weekly shop.
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‘Wow! So much flavour and so easy to make .... an absolute winner chicken dinner!’
How many calories are in this Honey and Mustard Chicken?
There are 341 calories per portion in this Honey and Mustard Chicken, which means it falls into our Everyday Light category.
This Honey and Mustard Chicken is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C. Place the carrots in a pan of cold salted water and bring to the boil. Cook rapidly for 5 minutes, then drain. Scatter evenly over your roasting tray.
Step 2
Prepare the onion, by trimming off the top end, peeling, then carefully trimming the hairy roots off, but leave the main root intact. Cut in half, from top to bottom, then cut each half into wedges, making sure each wedge is held together by the root. This will keep the layers together and prevent the onion falling apart while cooking.
Step 3
Add the onion wedges and green beans to the tray.
Step 4
Nestle the chicken thighs in amongst the vegetables.
Step 5
Mix together the mustard, apple juice, honey and garlic granules, and pour over the chicken and vegetables.
Step 6
Season with some salt and black pepper.
Step 7
Place in the oven for around 30 minutes, until the vegetables are soft and the chicken is cooked. It should show no signs of pinkness and the juices should run clear.
Step 8
Serve the chicken and the vegetables on a plate and spoon the remaining sweet sauce over the top.
What could I serve with this Honey and Mustard Chicken?
Although this recipe is hearty enough to be served as a main meal, it can also be paired with some potatoes if you want to make it even more filling. Try it served with some new potatoes or any of the following side dishes:
How do you know when Honey and Mustard Chicken is cooked?
You should cook this Honey and Mustard Chicken until the vegetables are soft and the chicken is cooked all the way through. The chicken should have no pinkness left in the middle and the juices should run clear.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Honey and Mustard Chicken in the fridge?
Once you’ve served this recipe, ideally you should eat it within 4 hours.
If you have any leftovers, allow them to cool and then store them in an airtight container in the fridge. Leftover Honey and Mustard Chicken can be kept in the fridge for up to 2 days.
Can I freeze Honey and Mustard Chicken?
This recipe tastes best when it is freshly made but it can be frozen if you want to batch cook it. Just remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Honey and Mustard Chicken?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 3-4 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge, and reheat as above.
When reheating this dish you may find that the sauce dries up a little.
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Honey and Mustard Chicken
A slimming friendly, one pot wonder that’s delicious any day of the week! Juicy chicken and veggies roasted in a sweet honey and mustard sauce.
-
Prep Time
10 MINS
-
Cook Time
35 MINS
- KCals 341
- Carbs 27G
Instructions
- Preheat the oven to 180°C. Place the carrots in a pan of cold salted water and bring to the boil. Cook rapidly for 5 minutes, then drain. Scatter evenly over your roasting tray.
- Prepare the onion, by trimming off the top end, peeling, then carefully trimming the hairy roots off, but leave the main root intact. Cut in half, from top to bottom, then cut each half into wedges, making sure each wedge is held together by the root. This will keep the layers together and prevent the onion falling apart while cooking.
- Add the onion wedges and green beans to the tray.
- Nestle the chicken thighs in amongst the vegetables.
- Mix together the mustard, apple juice, honey and garlic granules, and pour over the chicken and vegetables.
- Season with some salt and black pepper.
- Place in the oven for around 30 minutes, until the vegetables are soft and the chicken is cooked. It should show no signs of pinkness and the juices should run clear.
- Serve the chicken and the vegetables on a plate and spoon the remaining sweet sauce over the top.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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20 comments
See what others have to say
EllieWednesday 30th November 2022
Could I add spinach at the end of the cooking ?
HollyWednesday 21st December 2022
Hey Ellie, yes you could add spinach if you’d like it won’t need much cooking so you could try adding 5 minutes before the end and cook until just wilted, hope that helps!
SueeWednesday 30th November 2022
Can this be cooked in a slow cooker
SharonThursday 22nd December 2022
Hi Suee, this recipe isn’t suitable for cooking in a slow cooker. Slow cooking produces alot of moisture so you wouldn’t get the roasted flavours that are achieved by cooking this in the oven.
JuneSaturday 24th September 2022
Can I cook this in my ninja 9in1
HollyMonday 26th September 2022
Hi June, we haven’t tested this recipe using a Ninja 9in1 however we have a handy article HERE which talks through converting a recipe to air-fryer cooking which you may find helpful!
SarahSunday 7th August 2022
Is there any different veg I can use I hate green beans
HollyWednesday 10th August 2022
Hi Sarah, you could try swapping the green beans for some sliced peppers, mushrooms or sliced courgette. Hope that helps!
CharmpsTuesday 7th June 2022
Can I use Pineapple juice instead apple juice and dijon instead of wholegrain mustard, going by what I already have in my cupboard? Thanks x
SharonWednesday 8th June 2022
Hi Charmps, we wouldn’t recommend pineapple juice as it’s flavour is quite different to apple juice and will affect the flavour of the dish. Cider would work well as an alternative to apple juice.We’ve used wholegrain mustard as this will give you a clear sticky glaze on the chicken, other mustards such as Dijon mustard or English mustard won’t give you the same result. Thanks for your question and hope you enjoy this recipe!
JulieMonday 2nd May 2022
I don’t have any garlic granules, can I use garlic cloves?
HollyTuesday 3rd May 2022
Hey Julie, yes you can swap garlic granules for fresh garlic. 1 clove garlic is equivalent to ½ tsp of garlic granules. Just peel and crush the garlic and add in the same way as the granules in the recipe. Hope that helps!
kelly ReedWednesday 30th March 2022
I don’t have any apple juice can I use an alternative?
SharonFriday 8th April 2022
Hi Kelly, you could use cider instead of apple juice, this would keep the flavour of the dish the same.Hope you enjoy the recipe!
Catherine O'DonoghueWednesday 30th March 2022
Can I use frozen green beans
HollyWednesday 30th March 2022
Hey Catherine, yes frozen green beans will be fine in this recipe, hope that helps!
Janet AmblerTuesday 22nd March 2022
Hi,
Do you need to put a lid on when the chicken goes into the oven?
HollyThursday 24th March 2022
Hey Janet, you cook these chicken thighs uncovered in the oven for around 30 minutes, until the vegetables are soft and the chicken is cooked. Hope that helps!
KerySunday 20th March 2022
Hi, if I used chicken breast would I need to adjust the cooking time?
HollyMonday 21st March 2022
Hey Kerry, yes chicken breasts would cook at a different rate than chicken thighs. Check the chicken after 20 minutes to see if it is cooked through, no pinkness remains and the juices run clear. Hope that helps!
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