Zesty Mustard Chicken Tray Bake
This is an easy chicken tray bake for a weeknight dinner that is packed with flavour and served with roast vegetables. The grapefruit juice used in the chicken marinate brings a fun and zesty flavour to the chicken and tastes delicious with the mustard dressing.
Ingredients 15
Mustard Marinate
1⁄2 tbsp whole grain mustard
1 tbsp dijon mustard
1⁄4 cup grapefruit juice
1⁄4 tsp salt
1 tsp sugar
1⁄4 tsp garlic granules
1⁄4 tsp chilli flakes, use less or omit if you don't like spice
1⁄4 tsp black pepper
1 tsp olive oil
6 chicken thighs, skinless, patted dry
Roast Vegetables
3 parsnips, peeled, cut lengthwise
2 carrots, peeled, cut lengthwise
2 sweet potatoes, peeled, cut lengthwise
1⁄4 tsp salt
1⁄4 tsp black pepper
1⁄4 tsp nutmeg
1⁄4 tsp paprika
1 tbsp olive oil
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Method 7
Marinate Chicken And Preheat Oven
In a bowl, combine the , , , , , , , , and to make the mustard marinate.
Add the to the marinade and coat well. Marinate for approximately 20 minutes, or you can marinate earlier and leave covered in the fridge until you're ready to bake.
Preheat oven to 180C fan-forced and line a large baking tray with baking paper for easy cleanup.
Prepare Roast Vegetables
Prepare the , , and by peeling and cutting them lengthwise. Place them on a large oven tray, ensuring there is good space between each piece.
Season the vegetables with 1⁄4 tsp salt, 1⁄4 tsp black pepper, 1⁄4 tsp paprika, and 1⁄4 tsp nutmeg. Drizzle with 1 tbsp olive oil and toss to coat.
Bake Chicken And Vegetables
Place the marinated on a separate tray and bake for approximately 25 minutes (or until internal temperature is 78C).
On a seperate tray, place the in the oven at the same time as the ; they will take approximately 20 - 25 minutes to become golden brown.
Mammabao's tips
Serve the chicken with the roasted vegetables, I like to serve mine with cous cous but you could serve with rice or other grains.
