Mustard chicken & potato tray bake
A mustard and honey coating gives chicken and small potato cubes a savory-sweet finish. Start the vegetables first so everything can finish on the same tray.
55 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 220°C / 425°F (200°C fan). Toss potatoes and carrots with half the oil and salt. Roast on a large tray for 10 minutes.
- 02
Step 2
Mix mustard, honey, remaining oil and pepper; coat chicken. Add it to the tray, leaving space between pieces. Roast for 25–30 minutes.
- 03
Step 3
Turn vegetables halfway through. Check chicken reaches 74°C / 165°F and potatoes are tender; extend cooking as needed. Rest chicken 5 minutes.
Make it your own.
- Use a roomy tray; tightly packed vegetables steam instead of developing golden edges.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
