Honey-mustard chicken and winter vegetables

    1 hour 5 minutes

    This satisfying one-dish meal makes the most of tasty winter vegetables – turnips, parsnips, and butternut pumpkin – that are not only filling but packed with nutrients that protect your heart.

    2 people made this

    Serves: 4 

    • 1 tbsp olive oil
    • 8 garlic cloves, unpeeled
    • 300g white turnips, peeled and cut into 1cm wedges
    • 250g parsnips, peeled, quartered lengthways, and cut into 5cm lengths
    • 250g butternut pumpkin, peeled and cut into 1cm cubes
    • ¼ cup (25g) sun-dried tomatoes (not oil-packed), rehydrated and coarsely chopped
    • ¼ cup (35g) Dijon mustard
    • 1 tbsp honey
    • 1 tbsp lemon juice
    • 4 skinless chicken breasts with half the wing bone attached (about 250g each)

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat oven to 180°C. Combine the oil and garlic in a roasting tin. Roast until garlic is fragrant, about 5 minutes.
    2. Add the turnips, parsnips, butternut pumpkin and sun-dried tomatoes. Stir to combine. Roast for about 15 minutes or until the vegetables start to colour.
    3. Combine the mustard, honey and lemon juice in small bowl. Drizzle 2 tbsp of the mustard mixture over the vegetables and toss to coat. Place the chicken on the vegetables and spoon the remaining mustard mixture on the chicken. Bake until the chicken is almost done and the vegetables are tender, about 25 minutes.
    4. Preheat a grill. Cook the chicken under the grill for about 5 minutes or until the chicken is golden brown and cooked through. Serve the chicken with the vegetables, squeezing the garlic from its skin and discarding the skin before eating.

    Some more ideas…

    Spread roasted garlic on a wholemeal baguette and serve with a green salad with lemon vinaigrette. * Try other vegetables such as carrots, beetroot and sweet potato. Single chicken breast fillets with half the wing bone attached can be purchased as ‘chicken supremes’.

    Health points

    Like other orange-coloured vegetables, butternut pumpkin is a good source of the anti-oxidant betacarotene, which is converted into vitamin A in the body. Butternut pumpkin is also a source of potassium.

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    Great flavours and super easy to cook - it was a hit with everyone from the toddler to a fussy dad  -  08 Jul 2010