Honey Mustard Chicken Traybake with Carrots

Ingredients

• 700 g boneless skinless chicken thighs
• 600 g carrots, peeled and cut into 1 cm-thick batons
• 2 red onions, cut into wedges
• 2 tablespoons olive oil, divided
• 2 tablespoons wholegrain mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 2 garlic cloves, finely grated
• 1 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• Crusty bread, to serve (optional)

Instructions

1. Heat the oven and cut evenly. Heat the oven to 220°C/200°C fan/425°F. Use a large, shallow metal roasting tray. Halve very thick chicken thighs so the pieces are similar in size. Keep the raw chicken and its utensils separate from the vegetables and serving bread.
2. Start the carrots. Toss carrots and onion with 1 tablespoon oil, half the salt and the pepper. Spread across the tray with a little space between the pieces. Roast for 12 minutes while you prepare the glaze; this head start helps the carrots soften without overcooking the chicken.
3. Mix the glaze. Stir together the remaining oil, mustard, honey, lemon juice, garlic, thyme and remaining salt. Coat the chicken in the mixture. This bowl has now touched raw chicken: wash it before using again, and do not use leftover raw glaze as a serving sauce.
4. Add the chicken. Turn the vegetables and nestle the thighs among them, keeping everything in one layer. Add the measured water at the edge of the tray, without washing off the glaze. Roast for another 20–23 minutes, turning the carrots once if their tips are darkening.
5. Check both components. Measure 74°C/165°F in the thickest chicken piece with a food thermometer. Check several pieces if sizes vary. Carrots should yield easily to a fork. Remove ready chicken to a clean plate if the vegetables need another few minutes; add a splash of water if sticky juices catch.
6. Rest and serve. Let the chicken stand for 3–5 minutes, then divide among plates with the carrots and onions. Stir the hot tray juices with a spoon and drizzle over the portions. Offer bread separately for the sauce. Do not scrape blackened, bitter patches into the juices.

Tips and troubleshooting

Honey can burn before chicken is cooked, particularly in a dark tray. Move the tray down a shelf and cover loosely with foil if the glaze becomes too dark. A crowded, deep dish will steam the vegetables; use two trays if necessary and allow a little extra cooking time.

Substitutions

Dijon mustard gives a smoother, sharper glaze; start with 1 tablespoon and adjust to taste. Parsnips can replace half the carrots if cut to the same thickness. Chicken breast cooks differently and should be checked earlier rather than given the full thigh timing.

Allergen notes

Contains mustard. Serving bread usually contains wheat and may contain sesame, milk or soy; check labels. No dairy is added to the traybake itself.

Storage and reheating

Cool leftover chicken and vegetables promptly in shallow containers and refrigerate. Use within 48 hours. Reheat only the portion needed until hot throughout; add a little water to loosen the glaze. The carrots soften further after reheating.

Food safety guidance: FoodSafety.gov cooking temperatures and the Food Standards Agency home food fact checker. Follow local food-safety advice and ingredient use-by dates.