This is one of my favourite 10 minute tray bakes which is perfect for a midweek dinner when you don't have a lot of time, but you still want something flavoursome and nutritious.
This recipe is naturally gluten-free as long as you choose a GF mustard.
It can be scaled up easily if you are making it for more people.
10 minutes prep, 25 minutes cooking
4 boneless, skinless chicken thighs
2tbs grainy mustard
2 tsp honey
1 garlic clove, crushed
2 tbs tarragon, chopped finely
2 tbs olive oil
2 onions, quartered
400g tinned chickpeas, drained
100g cavelo nero or kale
Method for Honey & Mustard Chicken with Roasted Vegetables
Heat the oven to 180 degrees C.
Whisk together the mustard, honey, garlic, tarragon and 1 tbs of olive oil. Smear this mixture over the chicken thighs.
Place the chicken thighs, onions, mushrooms and chickpeas on a baking tray. Drizzle the vegetables with olive oil and season everything well. Bake in the oven for 20-25 minutes depending on the size of the thighs.
Turn up the heat to 200 degrees C. Add the cavelo nero or kale to the baking tray, drizzle with olive oil and cook for another 5 minutes.
Sprinkle over some more fresh tarragon and serve immediately.