This baked Honey Mustard Chicken tray bake is a deliciously sticky and tasty one pan dish.
Preheat the oven to 200C.
Rub the chicken thighs with the salt, pepper and garlic powder.
Heat the olive oil on the hob in a very large oven proof lidded dish.
When the oil is very hot, put the chicken thighs in, skin side down, and cook for about 5 minutes until browned all over.
While the meat is browning, mix the garlic, honey, mustards and water in a small bowl and whisk until combined.
Add the potatoes and carrots to the chicken and pour over the honey and mustard sauce. Make sure everything is coated.
Pop into the preheated oven with the lid off for about 45 minutes. (I always use a pan with a lid as if at any point it looks like the dish may be burning and the chicken isn't cooked through yet, I can pop the lid on).
Check that the chicken is cooked through and serve immediately, garnished with a little fresh chopped parsley.
NOT Garlic Salt! (I once made this mistake – YUK). It’s just a dried, blended garlic. I like using it for rubbing meat to fry as it doesn’t burn like fresh garlic.
This should be regular Olive Oil NOT Extra Virgin Olive Oil. For one, that’s too expensive for this! Plus it will smoke too much when you fry the chicken.
In the sauce I use fresh (not dried) garlic. Frozen, pre-prepared, is perfect (it’s what I use mostly as one of my favourite shortcuts).
Runny honey or regular honey is fine. I use runny just because it’s easier to whisk in.
Dijon is also called French Mustard (it’s slightly different in the US but not enough to affect the recipe). Wholegrain is important as it also adds a little texture.
I used new potatoes with the skins on. You could also use any other potato chopped into small chunks.
I used baby carrots as they were what I had at home. If you’d prefer to use regular carrots, just peel and chop them into large chunks.