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Barbeque Chicken with Honey Mustard Vegetables

Barbeque Chicken with Honey Mustard Vegetables
I consider honey mustard chicken part of the family! My youngest daughter was a "selective" eater but when I served her this dish she didn't just eat it she inhaled it, so I new I was on a winner! The vegetables are also great served for Christmas Lunch as they taste amazing along side glazed ham and roast pork.
Servings
4 people
Servings
4 people
Barbeque Chicken with Honey Mustard Vegetables
I consider honey mustard chicken part of the family! My youngest daughter was a "selective" eater but when I served her this dish she didn't just eat it she inhaled it, so I new I was on a winner! The vegetables are also great served for Christmas Lunch as they taste amazing along side glazed ham and roast pork.
Servings
4 people
Servings
4 people
Ingredients
Honey Mustard Sauce
Servings: people
Instructions
Vegetables
  1. Put capsicum under grill let skin blacken, remove from oven and cover with cling wrap, set aside. Preheat oven to 180c, put potato in a non stick baking tray drizzle with oil and bake for 10 minutes, add remaining ingredients except snow peas, broccolini, parsley and almonds,bake vegetables for 30 minutes or until cooked, shake pan a few times to prevent sticking adding a little more oil if needed.In a pan lightly brown almonds, toss regularly, put onto a plate and set aside. Remove skin from capsicum chop roughly.
Honey Mustard Sauce
  1. Melt butter in saucepan add seeded mustard and honey stir to combine, remove from heat. Adjust honey and mustard to your taste. You can adjust the mustard and honey to taste.
  2. When vegetables are cooked stir in snow peas, broccolini,parsley and honey mustard sauce, bake for another 5 minutes. Serve with warmed chicken and toasted almonds or pine nuts.
Recipe Notes

Don't cut potato and pumpkin too thick as it will take too long to cook.

If you cook this dish for more than six people you will need to use two roasting pans so the vegetables cook evenly.

 

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