Honey and Mustard Roasted Chicken Maryland


2 tablespoon extra-light olive oil
¼ cup pure honey
1 tablespoon wholegrain mustard
1 orange, juiced
6 x Chicken Maryland Bone In
450gm sweet potato, peeled, cut into 2cm pieces
450gm desire potatoes, peeled, cut into 2 cm pieces
100gm baby spinach leaves
Salt, to taste


1/ preheat oven to 190 degree. Combine 1 tablespoon of oil, honey, mustard and 2 to 3 tablespoons of orange juice in a large baking dish. Add chicken and turn to coat.
2/ combine remaining oil, sweet potatoes in a large, non-stick roasting pan, season with salt and pepper. Making sure they are well coated.
3/ place on top oven rack and turn occasionally, 20 minutes or until golden brown.
4/ swap oven pans around in the oven, and roast for another 20 minutes
5/ toss the baby spinach in with the potatoes, arrange potatoes and spinach on your dinner plates place chicken drum sticks on top and serve while hot.

Serves: 6