This hearty tray bake is a perfect celebration of autumn's flavours—sweet, savoury and earthy. I usually ask my butcher to cut up the chicken, taking the breast off the carcass and cutting each half in two. The honey mustard dressing is fairly pungent, so a light drizzle is plenty.
Ingredients
Serves 4–6
Tray bake
- 1 medium chicken, cut into 10 pieces (or use bone-in, skin-on chicken thighs for convenience and extra juiciness)
- 4 large potatoes, peeled and cut into wedges
- 3 parsnips, peeled and cut into wedges
- 2 large apples, cored and sliced (4 slices from each half; use a tart variety such as Granny Smith, or substitute firm pears that are not too ripe)
- 1 whole garlic bulb, cut in half and broken up, skins left on
- 5–6 sprigs fresh thyme
- 3 tbsp olive oil
- 1 tbsp maple syrup
- Salt and freshly ground black pepper
- 1 tsp smoked paprika (optional)
Honey Mustard Sauce
- 2 tbsp honey
- 2 tsp English mustard
- 1 tsp Dijon mustard
- Juice of half a lemon
Method
- Preheat the oven to 200°C.
- Place the potatoes, parsnips, garlic, thyme and apple (or pear) slices into a large bowl. Drizzle with 2 tablespoons of olive oil and the maple syrup, season with salt and pepper, and toss to coat evenly.
- Transfer everything to a large roasting tin. Make sure the tin is roomy; if the chicken and vegetables are crowded they will steam rather than roast, resulting in a pale finish rather than a golden caramel colour.
- Rub the chicken pieces with a little olive oil, season generously with salt, pepper and smoked paprika, and nestle them among the vegetables and apples.
- Place the tray in the oven, then immediately reduce the temperature to 180°C. Roast for 50–55 minutes, or until the chicken is cooked through and golden.
- Meanwhile, make the honey mustard sauce by combining all the ingredients in a small bowl or jar. This can be made a day ahead and kept in the fridge; just give it a good shake before serving.
- Remove the tray from the oven and serve the chicken and roasted vegetables together, ensuring everyone gets a little of everything. Finish with a drizzle of honey mustard sauce.
Cook's Tips:
- Chicken thighs are a simple and juicy alternative to breaking down a whole chicken.
- Make the honey mustard dressing the day before and store it in a jam jar; shake well before using.
- Firm pears make an excellent substitute for apples, but avoid ones that are too ripe or they’ll collapse in the heat.
- For the best colour, use a metal roasting tin and give the ingredients plenty of space to roast properly.
