A one-dish wonder that’s equal parts comforting and delicious. This honey mustard chicken tray bake is perfect for busy weeknights — minimal prep, full of flavour, and loved by kids and adults alike.
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Why You’ll Love This Recipe
- ✅ One tray = minimal dishes
- ✅ Sticky, golden, flavour-packed chicken
- ✅ Budget-friendly and nourishing
- ✅ Easily customisable with different veggies
- ✅ Perfect for weeknight dinners or meal prep
Ingredients
- 3 tablespoons wholegrain mustard
- 3 tablespoons honey
- 2 cloves garlic, crushed
- 1 lemon, zest and juice
- 8 chicken drumsticks
- 500g potatoes, scrubbed and chopped into bite-sized pieces
- 2 carrots, peeled and chopped the same size as potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Time-Saving Tips
- Prep veggies the night before and store in an airtight container in the fridge
- Use pre-minced garlic to cut down on prep
Budget Notes
- Chicken drumsticks are a super cost-effective protein
- Use any root veggies you have on hand — pumpkin, kūmara, parsnips, etc.
Variations & Substitutes
- Use chicken thighs or bone-in chicken legs instead of drumsticks
- Add red onion wedges or whole garlic cloves for more depth
- Swap honey for maple syrup for a slightly different twist
Notes
- Make sure potato and carrot pieces are small and uniform so they cook evenly
- Leftovers keep well — reheat in the oven or air fryer for best texture
- This dish is also great for meal prep — just portion into containers with your favourite greens
Now, on to the method:
Honey Mustard Chicken Tray Bake
This honey mustard chicken tray bake is a one-pan wonder — sticky, savoury, and packed with flavour. Quick to prep, easy to clean up, and perfect for a hearty family dinner.
Ingredients
- 3 tbsps whole grain mustard
- 3 tbsps honey
- 2 cloves crushed
- 1 lemon zest and juice
- 8 chicken drumsticks
- 500 grams potatoes scrubbed, cut into bite sized pieces (not too big or they wont cook in time)
- 2 carrots peeled into the same size as the potatoes
- 1 tbsp olive oil
- 1 tsp salt
Instructions
-
Preheat the oven to 180 degrees fan bake.
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In a large bowl add the honey, mustard, garlic, lemon juice and lemon zest. Mix well and add the chicken drumsticks.
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Take a large oven tray and using tongs, place the chicken on the tray, scatter around the potatoes and carrots. Drizzle with olive oil, season well with salt and then drizzle any leftover marinade over the vegetables.
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Place in the oven for 35 minutes, then check if the chicken is cooked through by piercing with a knife and if the juices run clear the chicken is cooked.
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Optional – if you like the chicken to have a more browned appearance like I do, simply flick the oven to grill temperature 210 degrees and grill for a few minutes. This is purely to give that appealing golden top.
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I served it with green beans and it was perfect!
Recipe Notes
TIME SAVING NOTES
Marinate the chicken overnight, not only will it save you time, but the chicken will taste amazing!
You can also chop your potatoes and carrots in advance and store them in an airtight container in the fridge. The potatoes sometimes discolour a little but they are absolutely perfect to use.
BUDGET NOTES
I find drumsticks an affordable cut, but this recipe works well with bone in OR out thighs. If using boneless meat, the meat may cook before the vegetables, if so simple remove from the oven and cook the vegetables until tender.
PROTEIN CHANGES
If you do not like chicken, this dish works well with large Portabello mushrooms.
NOTES
I served with 250 grams of boiled green beans and they were a great combo.
When using honey in a marinade like this I pop it in the microwave for around 10 seconds as it makes
it easy to mix well.
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