Chicken and Veg Traybake

A colourful one-pan roast of chicken thighs and root vegetables with a sticky honey and mustard glaze.

SHOPPING LIST

• chicken thighs8
• potatoes600g
• carrots4
• red onion2
• olive oil3 tbsp
• wholegrain mustard2 tbsp
• honey2 tbsp
• dried thyme1 tsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Preheat the oven to 200°C fan.
2. 2Cut potatoes and carrots into 3cm chunks, halve the red onions.
3. 3Toss vegetables with 2 tbsp olive oil, salt, pepper and thyme in a large roasting tin.
4. 4Place chicken thighs on top of the vegetables, skin side up.
5. 5Mix mustard, honey and remaining olive oil, brush over the chicken.
6. 6Roast for 45 minutes until the chicken is cooked through with no pink and vegetables are tender.
7. 7Rest for 5 minutes before serving straight from the tin.

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