The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey Mustard Chicken Traybake with Roast Potatoes & Green Beans
Everyone will want seconds of this sweet and savoury, free-range British chicken. Baked in golden maple and mustard dressing. Serve with fluffy golden roasties and crunchy green beans on the side. Delish!
High protein
1/3 daily fibre
Low sat fat
Family classics
Serving size
Ingredients
- 600g British Free Range chicken thighs
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g green beans
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 200g baby tomatoes
- 2 onion
- 1 sweetheart cabbage
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour
- 4 large potatoes
Nutritional Information
Calories: 619
Protein: 40g
Carbs: 56g
Fat: 25g
Honey Mustard Chicken Traybake with Roast Potatoes & Green Beans
Everyone will want seconds of this sweet and savoury, free-range British chicken. Baked in golden maple and mustard dressing. Serve with fluffy golden roasties and crunchy green beans on the side. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Pull out a large ovenproof dish & a measuring jug
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place the potatoes onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep the ingredients
- Dissolve the cornflour in the jug with 50ml cold water. Add the stock and top up with 200ml hot water. Stir to dissolve
- Trim and finely slice the cabbage. Cut the onions into 2cm wedges. Halve the tomatoes
Traybake time
- Place the cabbage, onion and tomatoes into the large ovenproof dish, along with the stock mixture
- Lay the chicken thighs flat on top of the veg
- Bake for 20 mins, then remove the foil and drizzle the maple mustard dressing over the chicken
- Return to the oven for a further 10 mins, until the chicken is golden brown and cooked through
Add the green beans
- Trim the green beans
- When the potatoes have 10 mins remaining, coat in the garlic herb paste. Add the green beans to the tray, drizzle with 1 tsp oil and return to the oven for the final 10 mins
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken onto plates, with the roasted veg, potatoes and green beans alongside. Spoon over any cooking juices from the dish
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