Saturday, October 03, 2020

Weekend Cooking: Maple Mustard Chicken Tray Bake

Whilst I love looking at cookbooks and often search for recipes on the internet, the place that we find the most new recipes to try are the supermarket's free month magazines, especially the one from Coles. Every month we look forward to looking to seeing what tasty new recipes there are to try. The bonus is that it is rare that the recipes aren't relatively easy and quick to make.

If  I look back over the last few weeks of our meals (which I am now including at the bottom of each week's posts) I can see at least five recipes that we originally got from one of these freebie magazines.

The recipe that I am sharing this week is one that we have had a couple of times now.  My husband likes it because it gives him a chance to eat brussel sprouts, which are not really my favourite. I had to laugh when we had this for dinner this week beause somehow I didn't end up with a single brussel sprout on my plate. I am sure that was deliberate on his part. Isn't he lovely!

We don't often use maple syrup, other than putting it on pancakes, so this is an unusual flavour for us. 


Maple Mustard Chicken Tray Bake

1/3 cup (80ml) Maple Flavoured Syrup

1tbspn Whole grain mustard

500g mixed roasting vegetables, chopped into bitesize pieces



1kg chicken breast fillets

200g brussel sprouts, halved

Combine the mayple syrup and mustard in a jug

Toss the vegetables on a lined baking tray with half of the maple syrup mixture. Add the rosemary and garlic.

Cut 3 deep slits in each piece of chicken. Season. Heat a large non-stick frying pan over highheat. Cook the chicken for 2 1/2 mins each side or until golden brown.

Place chicken on top of the vegetables. Drizzle with the remaining syrup mixture. Roast for 10 minutes. Add the brussel sprouts to the tray. Roast for a further 10 minute or until the chicken is cooked through and the vegetables are tender.

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Weekly meals

Saturday: Deep Fried Prawns and chips

Sunday: Roast Beef, yorkshire pudding and roast vegetables

Monday: Cauliflower & Potato Biryani
Tuesday:Maple Mustard Chicken Tray Bake
Wednesday: Spag bol
Thursday: Southern Fried Chicken Schnitzel
Friday: Takeaway Friday - Chinese

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  1. I agree that those type of magazines have interesting recipes, although I don't think I've actually tried one. I think it is because of my eating restrictions. I get most of my recipes online.

    1. I can see why the magazines wouldn't work for eating restrictions Judee!

  2. I always pick up the grocery store magazine. I often find new ideas and discover new products. Plus the recipes are generally reliable and well tested. Here is the eastern U.S., Wegman's magazine is the best.

    1. They do tend to be quite accessible BFR!

  3. We both had roast beef and Yorkshire this week!

    1. We don't do yorkshire pudding very often but I do really enjoy it when we do Jackie!

  4. Oh yum! I forgot how great these posts were! I picked up a lot of recipes from weekend cooking!

  5. I wish my grocery stores had magazines. I do look at their online recipes sometimes. This looks easy and good although I'd fight for some Brussels sprouts. ;-)

  6. oh yes i totally agree about those free mags! you get the most useful recipes out of them:) i still have half a dozen i am planning to cook from the latest couple. forget those expensive food mags I say! but i'd never use maple flavoured syrup - only the real stuff for me.

    1. I think that we actually used real syrup too Sherry!