One Tray Honey Baked Chicken and Veggies

Serves 4
Time 1 hour


6 free-range chicken thigh cutlets – bone-in 

1 large zucchini, cut into rounds then semi-circles

1 large sweet potato, cut into rounds then semi-circles

1 red onion, cut into 8 wedges

4 tbsp avocado oil

1 tbsp Dijon mustard

½ tsp dried oregano

½ tbsp paprika

½ tsp dried basil 

3 tbsp of honey

3 garlic cloves, unpeeled


To serve


Parsley, finely chopped


Preheat the oven to 180°C, fan-forced.

In a bowl combine the avocado oil, honey, Dijon mustard, oregano, paprika and basil and season the marinade with salt and pepper.

In an oven bake tray place the sweet potato, red onion, and zucchini – drizzle some of the honey marinade over the veggies – reserve most for chicken. 

Place the chicken amongst the vegetables and brush each thigh with the marinade. 

Drizzle over the remaining marinade over the dish focussing on the chicken pieces. 

Bake oven for 35-40 minutes or until the chicken is cooked through. 

Serve with couscous and fresh parsley chopped on top.