Maple mustard chicken traybake
Serves: 4
![Maple mustard chicken traybake](/uploads/media/720x770/06/11526-Maple-chicken-traybake.jpg?v=1-0)
Recipe photograph by Gareth Morgans
Maple mustard chicken traybake
A speedy chicken traybake perfect for midweek or an easy Sunday lunch
Serves: 4
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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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
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.