- serves 4-6 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 2 red onions, cut into wedges
- ¼ cup olive oil
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp salt
- 10 sprigs thyme, leaves stripped
- 8 chicken (bone)-in cutlets
- Black pepper
- 2 cups frozen peas, cooked to serve
Resting time: 5 minutes
Instructions
- Preheat the oven to 180˚C (fan-forced). Line a large baking tray with baking paper, then in a large bowl, combine the onion wedges and olive oil and toss gently to combine. Leaving the remaining oil in the bowl, transfer the onion wedges to the prepared tray.
- Add the honey, mustard, vinegar, salt and thyme leaves to the bowl and mix well to combine, then add the chicken and turn to coat in the mixture. Place the marinated chicken on top of the onions, then pour over any remaining mixture from the bowl. Season with a generous pinch of black pepper, then roast for 30 minutes, or until cooked.
- Remove the honey mustard chicken from the oven, then divide between serving plates. Serve the chicken with the peas and an extra pinch of black pepper, if you like.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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