Batch‑cook honey‑mustard chicken traybake with sweet potato & green beans
A forgiving, freezer‑friendly traybake: roast chicken thighs and root veg in a honey‑mustard glaze. Quick to prep, easy to reheat.
New parents need meals that are fast to prepare, nourishing and fuss‑free — this traybake ticks all three. It’s easy to batch‑cook, portion and stash in the freezer so you can grab a warm dinner between feeds.
The honey‑mustard glaze gives a comforting, family‑friendly flavour while the sweet potato and carrots add vitamins and heft. No awkward juggling: one tray, minimal washing up, and plenty of leftovers for tired evenings.
Ingredients
- 1.2 kg boneless skin-on chicken thighs
- 800 g sweet potato — peeled if you prefer
- 400 g carrots
- 300 g red onion — about 2 medium
- 4 garlic — cloves, crushed
- 60 ml olive oil
- 30 ml honey
- 30 g Dijon mustard
- 5 g smoked paprika — about 1 tsp
- 0 g dried thyme — about 1 tsp
- 10 g sea salt — divide between veg and chicken
- 0 g black pepper
- 300 g green beans — trimmed
- 1 lemon — zest and juice
- 15 g fresh parsley — roughly chopped, to garnish
Equipment
- baking tray
- large mixing bowl
- tongs
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with foil or grease it lightly.
Prepare the vegetables: peel and cut the sweet potato into 2–3cm chunks, halve the carrots lengthways (or cut into similar sized pieces), and cut the red onion into thick wedges. Trim the green beans and set aside.
Make the glaze: in a large mixing bowl whisk together olive oil, honey, Dijon mustard, smoked paprika, dried thyme, crushed garlic, lemon zest and juice, sea salt and black pepper until smooth.
Add the chicken thighs, sweet potato, carrots and red onion to the bowl and toss thoroughly in the glaze so everything is well coated. Transfer to the prepared baking tray in a single layer, skin side up for the chicken; do not overcrowd the tray.
Leave the tray to sit at room temperature while the oven comes up; this also lets the glaze settle into the chicken. Cover loosely and marinate for 30 minutes.
Roast on the middle shelf for 35 minutes. After 35 minutes, use tongs to add the trimmed green beans, toss them lightly in any pan juices, then roast for a further 8–10 minutes until chicken is cooked through and vegetables are tender.
Remove from the oven and rest the tray for 5 minutes before serving. Scatter over the chopped fresh parsley and finish with a squeeze of lemon if liked.
Portion into airtight containers while still slightly warm for fridge use (up to 3 days) or cool fully and freeze for up to 3 months.
Tips
- If you’re short on oven space, roast the veg for 15 minutes first, remove, then add chicken and continue — it prevents undercooked veg.
- For crisper chicken skin, pat thighs dry with kitchen paper before glazing and ensure the oven is fully up to temperature.
- Make it baby‑friendly by reserving some plain roasted veg before adding the honey‑mustard glaze (for babies under 12 months check salt and honey guidance).
- Freeze portions flat in freezer‑safe bags so they thaw quickly; reheat from frozen in the oven for best texture rather than the microwave.
- Use two trays rather than piling everything on one if pieces look crowded — better roast and less chance of soggy veg.
Substitutions
boneless skin-on chicken thighs → skin-on chicken breasts, same weight (sticks-close but slightly leaner and will cook a little faster)
Stays closehoney → maple syrup, same quantity (keeps sweetness but slightly different flavour)
Stays closeboneless skin-on chicken thighs → 1.2 kg cooked chickpeas (drained and roasted), same weight (vegetarian option; noticeably different texture and lower in fat)
Noticeably differentsweet potato → white potatoes, same weight (similar bulk but different flavour and slightly lower in fibre)
Stays close
Nutrition
Per serving · estimated
- 712
- Calories
- 42 g
- Protein
- 45 g
- Carbs
- 40 g
- Fat
- 9 g
- Fibre
- 12 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this entirely in advance?
Yes — roast, cool completely, then portion. Keep in the fridge up to 3 days or freeze up to 3 months. Reheat from frozen in a 180°C fan/200°C conventional oven for 25–35 minutes.
Is this suitable for babies and toddlers?
For under‑12‑month babies, omit honey and reduce added salt. Reserve some plain roasted veg before glazing for a low‑salt, honey‑free portion.
How can I tell the chicken is cooked?
Cut into the thickest part — juices should run clear and there should be no pink. If you use a probe thermometer, the internal temperature should reach about 75°C.
Can I use frozen vegetables?
You can, but oven roasting fresh veg gives better texture. If using frozen, add them later in the final 10–15 minutes so they don’t overcook and release excess water.
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