This is such a simple but delicious dinner that is made with very little hands on time required. Once you have the veggies prepped and the brown butter organised, it is all up to the oven from there. This is a great dish to cook on a night you don't feel like cooking. (You're welcome)
You can totally add any veggies of choice, but the sagey deliciousness of brown butter does go particularly well with pumpkin and cauliflower.
Enjoy and make sure you check out these other super easy chooken recipes designed for families:
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Need
-
Honey Mustard Glaze with Sage Brown Butter
- 120 Grams Beurre Noisette or Brown Butter Recipe BUY
- 1 Handful fresh sage leaves
- 60 Grams French Mustard
- 130 Grams honey
- 1-2 Pinches pink salt flakes BUY
-
The Chicken
- 1.5 Kilo chicken pieces, skin on
- Pinches pink salt flakes as needed BUY
- 1/4 pumpkin, cubed with skin on
- 1/2 cauliflower, cut into florets
- 2 red onion sliced thickly
- 10 cloves garlic not peeled
- 200 Grams cherry tomatoes
- 1/2 Cup liquid chicken stock
Do
- 1
Preheat the oven to 200°C. Get out a large baking dish.
- 2
To make the glaze, brown the butter and add sage leaves once the butter is fragrant and caramelised and fry until crispy. (see video) When the sage leaves are crispy, remove and set aside.
- 3
Place the browned butter into the Thermomix. Add mustard, honey and salt. Cook 2 min/80°C/speed 2.
- 4
Mix 10 sec/speed 6. Set aside.
- 5
To assemble the tray bake, Brush a little glaze on the bottom of your tray. Add chicken pieces and brush with glaze and sprinkle with salt flakes. Add pumpkin, cauliflower, red onion, garlic and tomatoes. Pour stock over everything. Drizzle with any remaining glaze. Cover with foil and bake for 40 minutes. Remove foil and bake a further 30-40 minutes. Squeeze garlic out of the skins. Add crispy sage leaves before serving.
