Mustard and Garlic Chicken with Baby Carrots

By Dixie Elliott

Mustard and Garlic Chicken with Baby Carrots
Mustard and garlic chicken with baby carrots, bought to you by MiNDFOOD.

Try this delicious twist on classic roast chicken. Serve with sweet baby carrots and mashed potato.

Serves 4

1 orange, juiced

⅓ cup extra-virgin olive oil

1 tbsp grainy mustard

4 garlic cloves, crushed

4 chicken fillets

2 bunches baby carrots, trimmed

and peeled

1 bunch purple heirloom carrots,

trimmed and peeled

olive oil cooking spray

½ cup flat-leaf parsley

leaves or chervil sprigs

1 Preheat oven to 200˚C. Combine orange juice, oil, mustard and garlic in a bowl. Place chicken fillets into a bowl to marinate. Pour half the dressing over chicken fillets and let them stand, covered, for 20 minutes.

2 Line a baking tray or baking dish with baking paper. Place carrots onto tray and spray with olive oil. Season with salt and pepper. Roast for 20 minutes. 

3 Heat a frying pan over medium heat. Remove chicken from marinade and add to pan. Cook chicken for 3 minutes on each side or until golden.

4 Transfer chicken to baking dish with carrots. Bake for 
10 minutes or until chicken is cooked through. Serve sprinkled with parsley or chervil. Pour remaining dressing into a jug and serve on the side.

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