I am yet to find one person who enjoys washing up. It has to be one of, if not the worst, part of cooking. Well the loathing of the sink and washing up gloves is a major motivation in my creation of one pot or tray meals. This Maple Mustard Traybake is as simple to make as it is to wash up. Mix a few ingredients together bung in a tray and then in the oven, next add some broccoli towards the end and that is it. The Maple Mustard glaze that everything is tossed in is absolutely fantastic and I am now putting it on everything from cocktail sausages to whole chickens.
Speaking of the Maple Mustard glaze here’s what is in said gloriousness.
– Wholegrain Mustard
– Lemon Juice
– Maple Syrup
– Thyme Leaves
– Salt
That is it and it is, oh, so good. The most labour intensive part of this recipe is stripping the leaves from fresh thyme. Another job I could do without, but definitely worth it. This glaze will become a favourite in your kitchen I am sure. Sweet, sticky, with the tang of mustard simple but superb. If you really are maple adverse then for one I am surprised you have made it this far but you could use honey if you must. Honey mustard sauces seem to be everywhere, I find honey can make it a little too sweet especially with the parsnips here. The maple also adds more depth of flavour I find.
I use bone in, skin on chicken thighs and drumsticks. In my house we buy a whole chicken then I will portion it up. This way we not only save money, as it if far cheaper to buy a whole chicken than prepared portions. But it means we use the whole thing. Breasts, Thighs, Drumsticks and Wings as well as the leftover carcass. Once the aforementioned pieces are removed it gets bagged up and put in the freezer. Once I have 2 or 3 I make chicken stock with them.
This is one of those recipes I tend to make most in the autumn time when I am looking for comforting foods without being heavy. This feels light and tasty. The parsnips here are acting as the carb with broccoli providing green vegetal notes and the chicken as the protein. It feels substantial and filling without weighing you down. Which is exactly what is required when the days get shorter but everything gets busier. I don’t know about you but I always find that from September life seems to get busier right up until Christmas.
I know you don’t need convincing on the attributes of traybake and one pan meals. However if you want to look at some more. Try these:
Chicken & Chorizo Traybake
Moroccan Lamb Hotpot
Fish & Chips Traybake
Baked Halloumi Fajitas
Giant Hash Brown & Eggs
I really hope you love this Maple Mustard Traybake, let me know what you think in the comments below. Share your pictures with me on social media use #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Maple Mustard Traybake
Ingredients
For the Tray
- 8 Chicken Thighs or Drumsticks or 4 of each
- 8 Parsnips or 6 if they are very large
- 1 head Broccoli
- 1 tbsp Olive Oil
For the Glaze
- 1 tbsp Wholegrain Mustard
- 1 Lemon
- 2 tbsp Maple Syrup
- 1 tsp Coarse Salt
- 2-3 tsp Fresh Thyme Leaves
Instructions
- First turn the oven on to 200°CNext peel the Parsnips and cut in half lengthwise and then half again lengthwise. Place in a roasting tin along with the Chicken portions.In a bowl mix together the Wholegrain Mustard, Maple Syrup, Juice from half the Lemon, Salt & Thyme Leaves. Once combined Pour over the Chicken and Parsnips and toss to coat. Next place in the centre of the oven for 30 minutes
- During this time cut the head of Broccoli into florets.After the Chicken and Parsnips have had their 30 minutes, toss the broccoli in the Olive Oil and then add the the tray with the Parsnips and Chicken. Give it a quick turn in the glaze then cook for 15-20 minutes. Once cooked the chicken will be burnished the Parsnips crisp outside and the broccoli just tender.Eat immediately, served with a lemon wedge.
