eCook Meal
Sticky Honey-Mustard Roast Chicken
with charred Brussels sprouts, carb-conscious mash & pine nuts
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.
Serving guide
Choose your portion size.
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!
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!
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 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 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 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!
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.61
for 4 servings · R42.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Honey & Mustard Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Sticky Honey-Mustard Roast Chicken?
Brussels Sprouts, Carrot, Chicken, 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