Sticky honey-mustard chicken sided with cheesy smashed potatoes. Served with a crisp apple and cabbage salad, and sprinkled with chopped fresh dill. Divine!
Honey-Mustard Baked Chicken
Honey-Mustard Baked Chicken
with smashed baby potatoes & a crisp apple slaw
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Baby Potatoes
- Cabbage
- Chicken
- Free-range Chicken Pieces
- Fresh Dill
- Italian-style Hard Cheese
- NOMU Roast Rub
- Sweet Mustard
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CHEEKY CHICKY
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on a roasting tray, coat in oil, ½ of the roast rub, and some seasoning. Place the rinsed baby potatoes on a separate roasting tray and coat in oil, the remaining roast rub, and seasoning. Roast both trays in the hot oven for 30-35 minutes until cooked through and becoming crispy.
FRESH & TANGY
Slice a quarter of the rinsed apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add the sliced cabbage and ¾ of the chopped dill. Pour over the white wine vinegar, a drizzle of oil and some seasoning. Toss to combine.
HONEY-MUSTARD
When the roast has 10-15 minutes remaining, coat the chicken with the sweet-mustard. Pop back in the oven and roast for the remaining time.
CHEESY ‘TATOES
Remove the trays from the oven and turn the oven on to the highest temperature or the grill setting. Keeping the potatoes on the tray, smash them gently with a fork. Sprinkle over the grated cheese and return to the oven for 4-5 minutes, until melted and crisping up.
WHAT A CLASSIC
Pile up the cheesy smashed potatoes and side with the apple slaw. Place the sticky chicken alongside and drizzle with any remaining sweet mustard tray juices. Garnish with the remaining chopped dill and eat up!
Free-range Chicken Pieces - 2
NOMU Roast Rub - 10ml
Baby Potatoes - 250g
Apple - 1
Cabbage - 100g
Fresh Dill - 3g
White Wine Vinegar - 15ml
Sweet-Mustard - 50ml
Italian-style Hard Cheese - 25g
CHEEKY CHICKY
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on a roasting tray, coat in oil, ½ of the roast rub, and some seasoning. Place the rinsed baby potatoes on a separate roasting tray and coat in oil, the remaining roast rub, and seasoning. Roast both trays in the hot oven for 30-35 minutes until cooked through and becoming crispy.
FRESH & TANGY
Slice half of the rinsed apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add the sliced cabbage and ¾ of the chopped dill. Pour over the white wine vinegar, a drizzle of oil and some seasoning. Toss to combine.
HONEY-MUSTARD
When the roast has 10-15 minutes remaining, coat the chicken with the sweet-mustard. Pop back in the oven and roast for the remaining time.
CHEESY ‘TATOES
Remove the trays from the oven and turn the oven on to the highest temperature or the grill setting. Keeping the potatoes on the tray, smash them gently with a fork. Sprinkle over the grated cheese and return to the oven for 4-5 minutes, until melted and crisping up.
WHAT A CLASSIC
Pile up the cheesy smashed potatoes and side with the apple slaw. Place the sticky chicken alongside and drizzle with any remaining sweet mustard tray juices. Garnish with the remaining chopped dill and eat up!
Free-range Chicken Pieces - 4
NOMU Roast Rub - 20ml
Baby Potatoes - 500g
Apple - 1
Cabbage - 200g
Fresh Dill - 5g
White Wine Vinegar - 30ml
Sweet-Mustard - 100ml
Italian-style Hard Cheese - 50g
CHEEKY CHICKY
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on a roasting tray, coat in oil, ½ of the roast rub, and some seasoning. Place the rinsed baby potatoes on a separate roasting tray and coat in oil, the remaining roast rub, and seasoning. Roast both trays in the hot oven for 35-40 minutes until cooked through and becoming crispy.
FRESH & TANGY
Slice 1½ of the rinsed apples, setting one half aside, into thin wedges and place in a salad bowl. Add the sliced cabbage and ¾ of the chopped dill. Pour over the white wine vinegar, a drizzle of oil and some seasoning. Toss to combine.
HONEY-MUSTARD
When the roast has 10-15 minutes remaining, coat the chicken with the sweet-mustard. Pop back in the oven and roast for the remaining time.
CHEESY ‘TATOES
Remove the trays from the oven and turn the oven on to the highest temperature or the grill setting. Keeping the potatoes on the tray, smash them gently with a fork. Sprinkle over the grated cheese and return to the oven for 4-5 minutes, until melted and crisping up.
WHAT A CLASSIC
Pile up the cheesy smashed potatoes and side with the apple slaw. Place the sticky chicken alongside and drizzle with any remaining sweet mustard tray juices. Garnish with the remaining chopped dill and eat up!
Free-range Chicken Pieces - 6
NOMU Roast Rub - 30ml
Baby Potatoes - 750g
Apples - 2
Cabbage - 300g
Fresh Dill - 8g
White Wine Vinegar - 45ml
Sweet-Mustard - 150ml
Italian-style Hard Cheese - 75g
CHEEKY CHICKY
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on a roasting tray, coat in oil, ½ of the roast rub, and some seasoning. Place the rinsed baby potatoes on a separate roasting tray and coat in oil, the remaining roast rub, and seasoning. Roast both trays in the hot oven for 35-40 minutes until cooked through and becoming crispy.
FRESH & TANGY
Slice the rinsed apples into thin wedges and place in a salad bowl. Add the sliced cabbage and ¾ of the chopped dill. Pour over the white wine vinegar, a drizzle of oil and some seasoning. Toss to combine.
HONEY-MUSTARD
When the roast has 10-15 minutes remaining, coat the chicken with the sweet-mustard. Pop back in the oven and roast for the remaining time.
CHEESY ‘TATOES
Remove the trays from the oven and turn the oven on to the highest temperature or the grill setting. Keeping the potatoes on the tray, smash them gently with a fork. Sprinkle over the grated cheese and return to the oven for 4-5 minutes, until melted and crisping up.
WHAT A CLASSIC
Pile up the cheesy smashed potatoes and side with the apple slaw. Place the sticky chicken alongside and drizzle with any remaining sweet mustard tray juices. Garnish with the remaining chopped dill and eat up!
Free-range Chicken Pieces - 8
NOMU Roast Rub - 40ml
Baby Potatoes - 1kg
Apples - 2
Cabbage - 400g
Fresh Dill - 10g
White Wine Vinegar - 60ml
Sweet-Mustard - 205ml
Italian-style Hard Cheese - 100g
Woolies Products in this dish
