Lemon Mustard Chicken Bake with Potatoes
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This lemon mustard chicken tray bake combines juicy chicken thighs, roasted potatoes and zucchini with a savoury lemon Dijon sauce. It reheats well for meal prep while still being easy enough for a hands-off dinner.
Note - ingredients can be approximate
Equipment
Ingredients
Lemon mustard sauce
- ¼ cup dijon mustard, see note 1
- ¼ cup wholegrain mustard, see note 1
- 1 lemon juice, approx.3tablespoon
- 2 cloves garlic, fresh recommended
- 2 tablespoon dried oregano
Chicken bake
- 800 g (1 ¾ lb) boneless chicken thigh, approx. 5 large
- 6 potatoes, all-rounder, small
- 2 zucchinis
- 1 tablespoon olive oil
- 1 tablespoon oregano
- Salt and pepper, to taste
Instructions
Preparing
- Mince 2 cloves garlic then mix with the ¼ cup dijon mustard, ¼ cup wholegrain mustard, 1 lemon juice2 tbsp dried oregano until combined.
- Add the 800 g (1 ¾ lb) boneless chicken thigh to the marinate and turn until completely coated in the lemon mustard marinade. Cover and marinate in the fridge for at least 10 minutes or up to 24 hours.
- Cut the 6 potatoes into evenly sized pieces (approx. 1inch cubes). Place in a saucepan of cold salted water so the potatoes heat evenly as the water comes to temperature.
- Bring the saucepan of potatoes to the point where the water begins to bubble, then drain well. Note - The potatoes should only be partially cooked at this stage; parboiling gives them a head start so they finish cooking at the same time as the chicken.
- Cut the 2 zucchinis into evenly sized pieces and set aside.
Cooking
- Preheat the oven to 200°C / 400°F.
- Add the potatoes and zucchini to a large baking tray in a single layer. Drizzle with the 1 tbsp olive oil, then season with the 1 tbsp oregano and Salt and pepper.Note - if overcrowded, consider using 2 trays so the veggies roast instead of steam.
- Arrange the marinated chicken thighs over and around the vegetables without overlapping. Pour the remaining lemon mustard marinade from the bowl over the chicken.
- Bake for approximately 45 minutes, or until the chicken reaches at least 75°C / 165°F in the thickest part and the potatoes can be easily pierced with a skewer.Note - If the chicken is cooked but the potatoes need more colour, remove the chicken and return the vegetables to the oven for another 5–10 minutes, until lightly golden around the edges.
Notes
Note 1 - dijon mustard and wholegrain mustard
Using both gives the sauce a smooth mustard base with extra texture and flavour from the wholegrain mustard. Extra dijon mustard can be used if you don't have wholegrain.
Note 2 - boneless chicken thigh
Boneless chicken thigh is more forgiving than chicken breast during the longer bake. If wanting to use chicken breast, keep them whole and rely on the temperature rather than the time (sizes can vary dramatically). Bone-in thighs can be used but will need a longer cooking time.
Note 3 - all-rounder potatoes
These are the ones that have the dirt on them. They hold their shape while still becoming soft in the centre, making them a good option for parboiling and roasting.
Storage
Store in an airtight container in the fridge for up to 3-4 days; the mustard sauce will thicken slightly as it chills.
Reheating
Microwave for approximately 2–3 minutes until steaming hot, adding a small splash of water or olive oil if the sauce is too thick; use the oven or air fryer if you want to bring some crispness back to the potatoes.
Freezing
The chicken freezes well for up to 3 months, but I prefer not to freeze the potatoes as their texture changes; you can also freeze the raw chicken directly in the marinade and thaw it in the fridge before cooking.
Nutrition
Calories: 612kcalCarbohydrates: 52gProtein: 34gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 157mgSodium: 420mgPotassium: 1695mgFiber: 9gSugar: 5gVitamin A: 356IUVitamin C: 67mgCalcium: 122mgIron: 5mg
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