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+ servings

Honey and Mustard Chicken

  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 341
  • Carbs 27G
2 Servings


  • 4 small skinless, boneless chicken thighs, trimmed of any excess fat
  • 200 g carrots, peeled and cut into large chunks
  • 1 medium red onion
  • 100 g green beans, trimmed
  • 2 tbsp whole grain mustard
  • 1 tbsp honey
  • 3 tbsp apple juice
  • 1 tsp garlic granules
  • salt and freshly ground black pepper


  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.

  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.

  3. Add the onion wedges and green beans to the tray.

  4. Nestle the chicken thighs in amongst the vegetables.

  5. Mix together the mustard, apple juice, honey and garlic granules, and pour over the chicken and vegetables.

  6. Season with some salt and black pepper.

  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.

  8. Serve the chicken and the vegetables on a plate and spoon the remaining sweet sauce over the top.