Maple mustard chicken traybake
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Maple mustard chicken traybake
A speedy chicken traybake perfect for midweek or an easy Sunday lunch
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
420Kcal
Fat
11gr
Saturates
2gr
Carbs
35gr
Sugars
13gr
Fibre
6gr
Protein
43gr
Salt
0.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 600g baby new potatoes, halved
- 2 tbsp olive oil, plus 2 tsp
- 4 skinless chicken breast fillets
- 1 lemon
- 3 tbsp maple syrup (or clear honey)
- 3 tbsp wholegrain mustard
- 2 garlic cloves, crushed
- 2 x 250g bunches asparagus, trimmed
Step by step
- Put your largest non-stick baking tray in the oven and preheat to 220°C, fan 200°C, gas 7. Cook the potatoes in salted boiling water for 5 minutes. Drain and toss with 1 tablespoon of the oil and some seasoning. Roast on the preheated baking tray for 10 minutes initially.
- Meanwhile, season the chicken fillets and heat 1 tablespoon of oil in a large non-stick frying pan. Fry the chicken over a medium-high heat, for about 3-4 minutes on each side or until golden brown.
- Zest the lemon into a small bowl, add the maple syrup (or honey), mustard and garlic, then stir until well combined. Thinly slice the zested lemon and toss the asparagus spears with 2 teaspoons of oil and some seasoning.
- Remove the potatoes from the oven, nestle in the chicken fillets, asparagus and lemon slices, then brush everything with the maple mustard glaze. Return the tray to the oven for 8-10 minutes or until the chicken is cooked through. Divide between four plates and spoon over the juices from the tray to serve.
