minimum attempt that’s our favourite word. Do a bit of arranging, brushing, and drizzling, then let the oven cope with the rest of the paintings, for a dinner that’s sure to emerge as at the regular recipe rotation.

 
We use chopped potatoes, carrots, and purple onion on this recipe, however you can without problems replace with toddler new potatoes, toddler carrots, and shallots or scallions to bypass the knife work!

Bonus: Throw a chunk of cooked couscous or quinoa inside the leftovers (perhaps a cheeky sprinkling of goat cheese too), and the next day’s lunch is looked after. if you love the sheet-pan approach, test some of these veggie sheet pan dinners.

Ingredients
  • 3 large red-skinned potatoes, chopped into bite-size chunks
  • 2 large carrots, peeled and chopped into bite-size chunks
  • 1 large red onion, peeled and sliced into chunky wedges
  • 4 chicken breasts
  • 3 Tablespoons honey
  • 1 Tablespoon whole-grain mustard
  • 2 Tablespoons brown sugar
  • 3 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Medium head of broccoli, broken into florets
  • 20 asparagus spears
  • Small bunch of parsley, finely chopped

Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Arrange the potatoes, carrots, onion, and chook breasts on a massive sheet pan.
  3. Mix together the honey, mustard, and brown sugar. Brush this combination at the chook breasts. Drizzle two tablespoons of the oil over the fowl and veggies, then sprinkle on the salt and pepper. Bake inside the oven for 25 minutes.
  4. Take the sheet pan out of the oven. Use a spatula to turn the greens over, then upload the broccoli and asparagus. Drizzle on the last oil and sprinkle on another pinch of salt and pepper. vicinity returned inside the oven to cook for a in addition 5-10 mins until the chook is cooked via and the vegetables are soft.
  5. Sprinkle with parsley and serve!