Sheet-Pan Honey Mustard Chicken & Veg

Ingredients

• 6 boneless, skinless chicken thighs
• 500g potatoes, cut into chunks
• 3 carrots, chunked
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp wholegrain mustard
• 1 clove garlic, crushed
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Put the potatoes and carrots onto a large baking tray, drizzle with half the olive oil, season, and roast for 15 minutes.
3. Meanwhile, mix the honey, mustard, garlic, and remaining olive oil in a bowl. Toss the chicken thighs in the mixture.
4. Remove the tray, add the chicken thighs, and drizzle any remaining honey mustard mixture over the vegetables.
5. Roast for a further 25-30 minutes, turning the chicken halfway, until cooked through and the vegetables are tender and caramelised.
6. Season with salt and pepper before serving.