Name: Honey Mustard Chicken Traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 (approx. 600g) Chicken thighs, bone-in, skin-on; 300g Broccoli, cut into florets; 1 large Red onion, cut into 8 wedges; 1 Red bell pepper, deseeded and cut into chunks; 2 tbsp Dijon mustard; 2 tbsp Runny honey; 2 tbsp Olive oil; 2 cloves Garlic, minced; 1 tsp Dried thyme; 1/2 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp Black pepper, freshly ground; 1 tbsp Fresh parsley, chopped, for garnish

Honey Mustard Chicken Traybake

This delightful traybake features succulent chicken thighs and an array of colourful vegetables, all coated in a sticky, sweet, and tangy honey mustard glaze. It's a fantastic weeknight dinner, requiring minimal washing up and offering a burst of flavour with every bite.

Total: 45 min
Serves: 4
Style: Easy · British

Scale the recipe

4 servings

Macros per serving

Verify macros · Pro

Calories

237kcal

Protein

23g

Carbs

11g

Fat

12g

Fibre 3.5g · Sugar 0.1g · Sodium 416mg · Batch total 948 kcal

Ingredients

Chicken thighs, bone-in, skin-on4 (approx. 600g)
Broccoli, cut into florets300g
Red onion, cut into 8 wedges1 large
Red bell pepper, deseeded and cut into chunks1
Dijon mustard2 tbsp
Runny honey2 tbsp
Olive oil2 tbsp
Garlic, minced2 cloves
Dried thyme1 tsp
Smoked paprika1/2 tsp
Salt1/2 tsp
Black pepper, freshly ground1/4 tsp
Fresh parsley, chopped, for garnish1 tbsp

Method

01
Preheat Oven and Prepare Vegetables5 min
Preheat your oven to 200°C (180°C fan/Gas Mark 6). On a large baking tray, spread out the broccoli florets, red onion wedges, and red bell pepper chunks. Ensure they are in a single layer for even cooking.
02
Season Chicken2 min
Pat the chicken thighs dry with kitchen paper. This helps achieve crispy skin. Place the chicken thighs on the baking tray amongst the vegetables.
03
Prepare Honey Mustard Glaze3 min
In a small bowl, whisk together the Dijon mustard, runny honey, olive oil, minced garlic, dried thyme, smoked paprika, salt, and black pepper until well combined.
04
Glaze and Toss3 min
Pour half of the honey mustard glaze over the chicken thighs, ensuring they are well coated. Drizzle the remaining glaze over the vegetables, then gently toss the vegetables on the tray to ensure they are evenly coated.
05
First Bake20 min
Place the baking tray into the preheated oven and roast for 20 minutes. The chicken skin should start to turn golden and the vegetables should begin to soften.
06
Stir and Continue Baking10 min
After 20 minutes, carefully remove the tray from the oven. Briefly stir the vegetables to prevent sticking and ensure even caramelisation. Return the tray to the oven and continue baking for another 10 minutes, or until the chicken is thoroughly cooked through, with no pink meat, and the internal temperature reaches 74°C (165°F). The vegetables should be tender-crisp.
07
Rest and Serve5 min
Once cooked, remove the tray from the oven. Let the chicken and vegetables rest on the tray for 5 minutes before serving. This allows the chicken juices to redistribute, ensuring maximum succulence.
08
Garnish and Enjoy2 min
Before serving, sprinkle the chopped fresh parsley over the entire traybake for a fresh aromatic finish. Serve directly from the tray for minimal fuss, or portion onto plates.

Pair it

Chef's tips

For extra crispy chicken skin, ensure the thighs are very dry before applying the glaze. You can also pat them dry and then leave them uncovered in the fridge for an hour or two before cooking.
Don't overcrowd the baking tray; if you're doubling the recipe or using very large vegetables, use two trays to ensure everything roasts rather than steams.
To gauge the chicken's doneness without a thermometer, pierce the thickest part of the thigh with a knife; the juices should run clear. If they are still pink, return to the oven for a few more minutes.
A squeeze of fresh lemon juice over the finished traybake can brighten all the flavours, adding a lovely zesty counterpoint to the sweetness.