Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Aust. WW 5.5 points

Ingredients Nutrition


  1. Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
  2. Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
  3. Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
  4. Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
Most Helpful

Made this for a family dinner, added lots of different vegetables and everyone really enjoyed it. Thanks.

Wendy's Kitchen March 05, 2009

This made a delicious meal for 4. It has a nice blending of flavors with a hint of sweetness. I did cover the vegetables with foil as they began to dry out some during the cooking process. The chicken was moist and well seasoned. With a side salad this makes a filling meal. Made for *Aussie Swap*

PaulaG January 18, 2009