There is no end to the dazzling flavours created by a great oven-baked, caramelised, roasted root veg dinner night and when paired with a honey and soy glazed tender chicken fillet it’s just what the tastebuds have ordered. Here I have put together crispy roast baby potatoes, sweet butternut, creamy baby marrow and plump baby spinach all served up with a tender chicken breast. Keeping dinners simple yet oh sooo elegant, try this out yourself and let the weeknight wonders begin.
Cooking Time – 30 minutes
Yield – 4 Servings
- 4 Chicken Breasts – flattened
- 400g Butternut Chunks
- 400g Baby Marrows – stem ends trimmed and cut into small rounds
- 2 Red Onion – cut into chunks
- 500g Potatoes – cut into chunks (similar size to your butternut)
- 100g Baby Spinach – long or thick stems removed
- 80ml Honey
- 10ml Wholegrain Mustard
- 50ml Soya Sauce
- Olive Oil
- 50g Butter
Let’s get cooking:
Wash your hands, baby marrows and potatoes well. Rinse your baby spinach thoroughly and drain on paper towel.
Preheat your oven to 220℃
Step 1 – Potatoes
Cook your potato chunks in a medium saucepan of salted water for 12-15 minutes. Drain through a colander once done.
Step 2 – Roast Veggies
Place your chunked butternut, baby marrow rounds and chunked red onion on an oven tray lined with baking sheet/parchment. Drizzle with olive oil and season with salt and pepper. Cover with foil and place in the oven for 10-12 minutes. Remove the foil and cook for a further 10-12 minutes until lightly browned and tender. Once your roast veggies are done, mix with your potatoes and butter. Season to taste with salt and pepper.
Step 3 – Honey, Mustard Soy Chicken
Season your chicken with salt and pepper. Place a large frying pan over med-high heat. Add a glug of olive oil and fry your chicken breasts for 2 minutes on each side until they’ve had 6-8 minutes cooking time in total. Transfer to a serving dish and add your honey, wholegrain mustard and soya sauce to the pan. As soon as it bubbles vigorously, return your chicken to the pan and coat in the sauce.
Add your baby spinach to your roast vegetables and potatoes and divide amongst your servings. Top with your honey, mustard soy chicken, whole or sliced.