Free-range chicken pieces and Brussels sprouts coated in a honey, apple cider vinegar, and Dijon mustard glaze – this roast of sticky, tangy tastiness is where it’s at! Accompanied by delectably cheesy potato and carrot mash.
Sticky Honey-Mustard Roast Chicken
Sticky Honey-Mustard Roast Chicken
with charred Brussels sprouts, carb-conscious mash & pine nuts
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brussels Sprouts
- Carrot
- Chicken
- Free-range Chicken Pieces
- Fresh Basil
- Grated Italian-style Hard Cheese
- Green Leaves
- Honey & Mustard Glaze
- Pine Nuts
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
- Tinfoil
STICKY ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, ¾ of the honey-mustard glaze, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the halved Brussels Sprouts in a bowl. Toss through the remaining honey-mustard glaze, a drizzle of oil, and some seasoning. Set aside for step 4.
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
WHILE THE VEG IS BOILING…
Place a pan over a medium heat. When hot, toast the Pine Nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss the rinsed Green Leaves with some olive oil and seasoning, and set aside for serving.
THE HALFWAY MARK
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken reaches the halfway mark, baste with the tray juices using a spoon or pastry brush, and scatter the Brussels Sprouts around it. Return to the oven for the remaining roasting time until the sprouts are charred and the chicken is cooked through and sticky.
MASH YOUR ROOT VEG
Pop a generous knob of butter or coconut oil (optional) into the pot of cooked, drained veg. Add a splash of milk or water and the hard cheese. Mash with a fork or Potato masher until smooth and season.
COSY Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Dish up a mound of nourishing mash. Plate the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and charred Brussels Sprouts alongside it. Sprinkle with the chopped basil. Garnish the dressed leaves with the toasted Pine Nuts and serve on the side. Beautiful work!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Honey & Mustard Glaze - 37,5ml
Brussels Sprouts - 100g
Potato - 200g
Carrot - 120g
Pine Nuts - 5g
Green Leaves - 20g
Grated Italian-style Hard Cheese - 15ml
Fresh Basil - 3g
STICKY ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, ¾ of the honey-mustard glaze, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the halved Brussels Sprouts in a bowl. Toss through the remaining honey-mustard glaze, a drizzle of oil, and some seasoning. Set aside for step 4.
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
WHILE THE VEG IS BOILING…
Place a pan over a medium heat. When hot, toast the Pine Nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss the rinsed Green Leaves with some olive oil and seasoning, and set aside for serving.
THE HALFWAY MARK
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken reaches the halfway mark, baste with the tray juices using a spoon or pastry brush, and scatter the Brussels Sprouts around it. Return to the oven for the remaining roasting time until the sprouts are charred and the chicken is cooked through and sticky.
MASH YOUR ROOT VEG
Pop a generous knob of butter or coconut oil (optional) into the pot of cooked, drained veg. Add a splash of milk or water and the hard cheese. Mash with a fork or Potato masher until smooth and season.
COSY Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Dish up a mound of nourishing mash. Plate the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and charred Brussels Sprouts alongside it. Sprinkle with the chopped basil. Garnish the dressed leaves with the toasted Pine Nuts and serve on the side. Beautiful work!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Honey & Mustard Glaze - 75ml
Brussels Sprouts - 200g
Potato - 400g
Carrot - 240g
Pine Nuts - 10g
Green Leaves - 40g
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 5g
STICKY ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, ¾ of the honey-mustard glaze, and some seasoning. Roast in the hot oven for 35-40 minutes. Place the halved Brussels Sprouts on a second roasting tray. Coat in the remaining honey-mustard glaze, a drizzle of oil, and some seasoning. Set aside for step 4.
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
WHILE THE VEG IS BOILING…
Place a pan over a medium heat. When hot, toast the Pine Nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss the rinsed Green Leaves with some olive oil and seasoning, and set aside for serving.
THE HALFWAY MARK
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken reaches the halfway mark, baste with the tray juices using a spoon or pastry brush, and return to the oven. Pop in the tray of Brussels Sprouts and cook for the remaining roasting time until the sprouts are charred and the chicken is cooked through and sticky.
MASH YOUR ROOT VEG
Pop a generous knob of butter or coconut oil (optional) into the pot of cooked, drained veg. Add a splash of milk or water and the hard cheese. Mash with a fork or Potato masher until smooth and season.
COSY Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Dish up a mound of nourishing mash. Plate the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and charred Brussels Sprouts alongside it. Sprinkle with the chopped basil. Garnish the dressed leaves with the toasted Pine Nuts and serve on the side. Beautiful work!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
Honey & Mustard Glaze - 112,5ml
Brussels Sprouts - 300g
Potato - 600g
Carrot - 360g
Pine Nuts - 15g
Green Leaves - 60g
Grated Italian-style Hard Cheese - 45ml
Fresh Basil - 8g
STICKY ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, ¾ of the honey-mustard glaze, and some seasoning. Roast in the hot oven for 35-40 minutes. Place the halved Brussels Sprouts on a second roasting tray. Coat in the remaining honey-mustard glaze, a drizzle of oil, and some seasoning. Set aside for step 4.
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
WHILE THE VEG IS BOILING…
Place a pan over a medium heat. When hot, toast the Pine Nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss the rinsed Green Leaves with some olive oil and seasoning, and set aside for serving.
THE HALFWAY MARK
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken reaches the halfway mark, baste with the tray juices using a spoon or pastry brush, and return to the oven. Pop in the tray of Brussels Sprouts and cook for the remaining roasting time until the sprouts are charred and the chicken is cooked through and sticky.
MASH YOUR ROOT VEG
Pop a generous knob of butter or coconut oil (optional) into the pot of cooked, drained veg. Add a splash of milk or water and the hard cheese. Mash with a fork or Potato masher until smooth and season.
COSY Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Dish up a mound of nourishing mash. Plate the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and charred Brussels Sprouts alongside it. Sprinkle with the chopped basil. Garnish the dressed leaves with the toasted Pine Nuts and serve on the side. Beautiful work!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Honey & Mustard Glaze - 150ml
Brussels Sprouts - 400g
Potato - 800g
Carrot - 480g
Pine Nuts - 20g
Green Leaves - 80g
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Sticky Honey-Mustard Roast Chicken?
The preparation time for Sticky Honey-Mustard Roast Chicken with charred Brussels sprouts, carb-conscious mash & pine nuts is between 20 and 40 minutes.
What is the total time required to make Sticky Honey-Mustard Roast Chicken with charred Brussels sprouts, carb-conscious mash & pine nuts?
The total time required to make Sticky Honey-Mustard Roast Chicken with charred Brussels sprouts, carb-conscious mash & pine nuts is between 40 and 55 minutes.
How many servings does Sticky Honey-Mustard Roast Chicken provide?
4 servings
What are the main ingredients in Sticky Honey-Mustard Roast Chicken?
Brussels Sprouts, Carrot, Chicken, Free-range Chicken Pieces, Fresh Basil, Grated Italian-style Hard Cheese, Green Leaves, Honey & Mustard Glaze, Pine Nuts, Potato
What is the nutritional information of Sticky Honey-Mustard Roast Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sticky Honey-Mustard Roast Chicken?
STICKY ROAST: Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, ¾ of the honey-mustard glaze, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the halved Brussels sprouts in a bowl. Toss through the remaining honey-mustard glaze, a drizzle of oil, and some seasoning. Set aside for step 4. BUBBLE IT UP: Pop the potato and carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside. WHILE THE VEG IS BOILING…: Place a pan over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss the rinsed green leaves with some olive oil and seasoning, and set aside for serving. THE HALFWAY MARK: When the chicken reaches the halfway mark, baste with the tray juices using a spoon or pastry brush, and scatter the Brussels sprouts around it. Return to the oven for the remaining roasting time until the sprouts are charred and the chicken is cooked through and sticky. MASH YOUR ROOT VEG: Pop a generous knob of butter or coconut oil (optional) into the pot of cooked, drained veg. Add a splash of milk or water and the hard cheese. Mash with a fork or potato masher until smooth and season. COSY CHICKEN DINNER: Dish up a mound of nourishing mash. Plate the chicken pieces and charred Brussels sprouts alongside it. Sprinkle with the chopped basil. Garnish the dressed leaves with the toasted pine nuts and serve on the side. Beautiful work!
What should be prepared from my kitchen to make Sticky Honey-Mustard Roast Chicken?
Brussels Sprouts, Carrot, Chicken, Free-range Chicken Pieces, Fresh Basil, Grated Italian-style Hard Cheese, Green Leaves, Honey & Mustard Glaze, Pine Nuts, Potato
How many calories does Sticky Honey-Mustard Roast Chicken have?
calories
How much fat content does Sticky Honey-Mustard Roast Chicken have?
grams
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