Southern Sweet Mustard Chicken with Roast Potatoes & Honey Mustard Veg

A sweet mustard spice mix is just the thing to add plenty of flavour to tender chicken thighs. Add Dijon-spiked roast veggies and a stellar garlic aioli and this easy midweek meal turns into a taste sensation!

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Step 1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle generously with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Step 2

While the potato is roasting, cut the carrot (unpeeled) into 0.5cm half-moons. Cut the broccoli into small florets and the stalk into 1cm batons. Slice the chicken thighs in half crossways.

Step 3

In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook, turning occasionally, for 10-14 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. TIP: The chicken is cooked when it is no longer pink inside!

Step 4

When the potato has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and the water and cook for 3-4 minutes or until nearly tender. Add the carrot and cook for 2-3 minutes or until tender. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.

Step 5

Remove the pan with the vegetables from the heat and add a drizzle of olive oil, the Dijon mustard and honey and gently toss to combine. Season to taste with salt and pepper.

Step 6

Divide the Southern sweet mustard chicken, honey mustard veg and the roast potatoes between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve without the aioli.

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