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 & Balsamic Glazed Chicken with Potatoes
Sweetness from honey. Tang from mustard. Zing from balsamic vinegar. This free-range British chicken is bursting with flavour. Roasted red onions, potatoes and carrots join the mix too – along with vitamin-rich cabbage and rosemary sprigs.
High protein
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 onion (use half)
- 2 carrot
- 6 baby potatoes
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 25g honey (use half)
- 150g British Free Range chicken thighs
- 1 sweetheart cabbage (use half)
- 1 handful of fresh rosemary (use a quarter)
Nutritional Information
Calories: 809
Protein: 40g
Carbs: 93g
Fat: 31g
Ingredients
- 1 onion
- 6 baby potatoes
- 300g British Free Range chicken thighs
- 2 carrot
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 25g honey
- 1 handful of fresh rosemary (use half)
- 1 sweetheart cabbage
Nutritional Information
Calories: 642
Protein: 37g
Carbs: 57g
Fat: 30g
Honey & Balsamic Glazed Chicken with Potatoes
Sweetness from honey. Tang from mustard. Zing from balsamic vinegar. This free-range British chicken is bursting with flavour. Roasted red onions, potatoes and carrots join the mix too – along with vitamin-rich cabbage and rosemary sprigs.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes lengthways. Slice the carrots into 1cm thick discs (peel optional). Cut the onion into 2cm wedges. Transfer to a large, ovenproof dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20 mins.
- Boil a half-full kettle. Take half the rosemary, strip the leaves from the stalks and finely chop. In a large bowl, combine the honey, mustard, vinegar and rosemary (to taste). Add the chicken and leave to marinate.
- Trim and finely slice the cabbage. After 20 mins of roasting, remove the dish from the oven and add the cabbage, chicken and marinade. Drizzle with 1 tbsp oil, season with sea salt and black pepper and mix well. Bake for another 15 mins.
- Dissolve half the stock cube in a jug with 200ml boiling water (100ml for 1 person). After 15 mins of baking, remove the dish from the oven and pour in the stock. Bake for a final 5 mins, until the chicken is cooked.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the chicken and roasted veg on plates. Pour over any cooking juices and serve.
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