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Baked honey chicken

Name: Baked honey chicken
Cook time: 25 min
Yield: 4
Cuisine: Mediterranean

with roasted carrot bulgur and feta

Ready in around 25 mins

RECIPE FACT:

Along the French and Italian Riviera, carrots were historically used in sweet dishes such as cakes or jam and paired with local ingredients such as oranges and honey.

Nutritional Info:

Energy: 2,123kJ (507kcal)
Protein: 39g
Carbohydate: 38g
Sugars: 14g
Fat, total:22g
Saturated:6g
Sodium:741mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE CHICKEN AND CARROTS:
Line an oven tray with baking paper. Peel the carrot, cut in half length ways then into 1 cm half moons and place on the tray. Remove the free-range chicken thighs from their packaging and place onto the tray. Spoon the honey glaze over the chicken and carrots and toss to coat in the glaze. Season with salt and bake in the oven for 10 mins.
2. TO PREPARE THE BULGUR WHEAT AND THE BROCCOLI:
Place boiling water from the kettle into a pot, season with salt and bring back up to the boil over a high heat. Once boiling, add the bulgur wheat and cook for 7-8 mins until cooked through then drain well into a sieve. Cut the broccoli into small bite sized pieces. Once the chicken and vegetables have been cooking for 10 mins, add the broccoli to the oven tray and bake for a further 8-10 mins or until the chicken is cooked through then remove from the oven.
3. TO FINISH THE ROASTED CARROT BULGUR:
Remove the mint leaves from their stalks and roughly chop. Place the carrots, broccoli and bulgur wheat into a salad bowl. Pour in the roasted capsicum dressing and add the mizuna. Season with salt and pepper then toss to combine. Slice the chicken thigh into pieces.
TO SERVE:
Spoon roasted carrot bulgur onto plates and top with the baked honey chicken pouring over any roasting juices. Crumble over the feta and sprinkle with the chopped mint.