This is one of those recipes where you don’t need to measure ingredients. Everything just works so well together. Consider adding your favorite veggies to the mix as well.

My Saturday Grill
Let your oven do the work for you.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. Chicken pieces
  2. Apples
  3. Potatoes
  4. Carrots
  5. Green pepper
  6. Red pepper
  7. Yellow pepper
  8. Courgette / Zucchini
  9. Coriander
  10. Ginger
  11. Garlic
  12. Olive oil
  13. Dijon mustard
  14. Honey
  15. Soy sauce
  16. Black pepper
  17. Salt
  1. Heat oven to 180 degrees.
  2. Wash and cut the vegetables in big slices. Peel the apples and slice as well. Follow by mixing everything together on a baking tray. Use a generous amount of olive oil on the vegetables & fruit mixture, which will keep them from burning before cooking evenly. Peel the garlic and ginger, chop and rub on the chicken pieces with olive oil, a hint of black pepper and salt to taste.
  3. In a separate bowl mix Dijon mustard, soy sauce and honey together and pour over chicken and mix well. Set some sauce aside for basting every 15 minutes.
  4. Finish off by adding the chicken pieces on top of the vegetables and place in oven to cook for 40 minutes or until the chicken pieces are cooked well inside.
  1. Serve with rice or fresh bread.
Cooking with Jaz