Honey Mustard Chicken Bake
Servings: 4
Ingredients:
8 chicken thighs (skinless)
3 medium red potatoes
1 large yellow onion
150g green beans
1 tbsp olive oil
Marinade:
1 tbsp garlic powder or minced garlic
2 tbsp olive oil PC Splendido Extra Virgin Olive Oil - $6.78
1/3 cup honey No Name Creamed Honey - $5.48
4 tbsp dijon mustard President's Choice Dijon Mustard - $1.98
3 tbsp water
dried or fresh basil President's Choice Basil - $3.98
salt & pepper
Directions:
First, marinade your chicken thighs. Mix together 2 tbsp olive oil, garlic, honey, dijon, basil, salt & pepper and 3 tbsp water. Pat the chicken thighs dry with a paper towel and place your chicken thighs in a large ziplock bag or mixing bowl, and pour the marinade on top.
You can then allow the chicken to marinade for up to 12 hours in the fridge, or let sit for 20 mins while you cook the veggies.
Preheat the oven to 400° F.
Cube the potatoes, lightly cover with 1 tbsp olive oil, salt & pepper on a large baking sheet, and place in the oven. After 10 minutes, add the green beans and chopped onion with a little more olive oil and salt & pepper.
After another 10 minutes has passed, remove the veggies from the oven and pour your marinated chicken mixture on top. Try to spread the marinade evenly and toss it a bit so everything is coated. Place the whole tray with chicken, veg, and marinade into the oven for another 20-25 minutes (this can vary slightly depending on the strength of your oven so check them).
Remove, allow to cool, and enjoy!
Nutritional Info:
Protein: 47g
Fat: 16g
Carbs: 47g
Fibre: 5g
Cals: 523