Honey Mustard Chicken and Potato Bake with Broccolini and Peas

Preheat oven to 200°C. Microwave the chat potatoes on high for 2 minutes, this reduces cooking time later. Allow to cool slightly before thinly slicing the potato into 1cm rounds. Trim the broccolini.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat some olive oil in a large oven proof frying pan or casserole pot, over a high heat. Pat the chicken thighs dry and season with salt and pepper. Cook chicken for 3 minutes on each side until skin is crispy and golden. Remove from the pan and keep warm.

Tip! If you don't have and ovenproof pan you can transfer to a baking dish before cooking it in the oven in step 4.

Add the diced bacon and potatoes to the frying pan and cook for 4 minutes or until golden.

Tip! If you do not have a microwave then cook the potatoes for longer in the pan, 6-8 minutes.

Add the thickened cream, Dijon honey mustard, thyme and 2 Tbsp water to the frying pan and gently mix together to coat the potatoes and bacon. Add the chicken thighs back to the pan. Bring to a simmer and cover with a lid or some foil. Place in the oven for 10 minutes.

Tip! Add more water if sauce is too thick.

Remove from the oven and add broccolini and peas to the pan. If the sauce is looking too thick or dry add up to 1/4 cup of water to thin it out. Cook for another 10 minutes without the lid to crisp the chicken skin.

Tip! If the potatoes are still firm, cook for another 5-10 minutes.

Remove from the oven and divide chicken, potatoes, broccolini and peas between serving dishes and spoon over the sauce. Enjoy!

Preheat oven to 200°C. Microwave the chat potatoes on high for 2 minutes, this reduces cooking time later. Allow to cool slightly before thinly slicing the potato into 1cm rounds. Trim the broccolini.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat some olive oil in a large oven proof frying pan or casserole pot, over a high heat. Pat the chicken thighs dry and season with salt and pepper. Cook chicken for 3 minutes on each side until skin is crispy and golden. Remove from the pan and keep warm.

Tip! If you don't have and ovenproof pan you can transfer to a baking dish before cooking it in the oven in step 4.

Add the diced bacon and potatoes to the frying pan and cook for 4 minutes or until golden.

Tip! If you do not have a microwave then cook the potatoes for longer in the pan, 6-8 minutes.

Add the thickened cream, Dijon honey mustard, thyme and 2 Tbsp water to the frying pan and gently mix together to coat the potatoes and bacon. Add the chicken thighs back to the pan. Bring to a simmer and cover with a lid or some foil. Place in the oven for 10 minutes.

Tip! Add more water if sauce is too thick.

Remove from the oven and add broccolini and peas to the pan. If the sauce is looking too thick or dry add up to 1/4 cup of water to thin it out. Cook for another 10 minutes without the lid to crisp the chicken skin.

Tip! If the potatoes are still firm, cook for another 5-10 minutes.

Remove from the oven and divide chicken, potatoes, broccolini and peas between serving dishes and spoon over the sauce. Enjoy!