Dinner recipe
Sticky honey-mustard chicken roasted over tender lentils, cauliflower and apricots with garlic, lemon and parsley.
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Ingredients
large roasting tin, small bowl, fine grater, pastry brush
Method
Heat the oven to 220C/200C fan/gas 7. Cut the cauliflower into bite-sized florets and the stalk into 2cm pieces. Drain the cooked green lentils, quarter the dried apricots and grate the garlic.
Toss the cauliflower with 1 tablespoon olive oil, 0.25 teaspoon salt and half the black pepper in a large roasting tin. Roast for 12 minutes until the edges begin to colour.
Stir the honey, Dijon mustard, grated garlic, 1 tablespoon lemon juice and remaining 1 tablespoon olive oil. Coat the chicken thigh fillets with half the glaze, 0.5 teaspoon salt and the remaining black pepper.
Stir the lentils, dried apricots and chicken stock through the cauliflower. Nestle the glazed chicken on top in one layer, then roast for 15 minutes.
Brush the chicken with the remaining honey-mustard glaze and roast for 5 to 7 minutes more until sticky and golden. Check the thickest chicken piece has no pink meat and its juices run clear.
Finely chop the parsley. Squeeze the remaining lemon juice over the lentils and cauliflower, add the remaining 0.25 teaspoon salt, then scatter with parsley and spoon the tray juices over the chicken before serving.
