Glazed honey-mustard chicken mini fillets with roasted potatoes and carrots in two trays

Recipe

Honey-Mustard Chicken Mini Fillet Traybake with Potatoes and Carrots

Published 13 October 2026 · Updated 13 October 2026

Honey and English mustard give these chicken mini fillets a glossy, gently sharp glaze, with lemon and thyme keeping the finish bright. The potatoes and carrots go into the oven first, so the roots have time to soften and colour before the lean chicken joins them.

Not kitchen tested by The Black Farmer.
Serves 6
Prep 20 min
Cook 45 min
Total 68 min

Ingredients

  • Free Range Chicken Mini Fillets — 1kg

    Free Range Chicken Mini Fillets

    1kg

    Raw, fully defrosted if previously frozen; use the full 1kg pack. Keep pieces in a single layer and halve any piece thicker than about 2cm lengthways.

    £31.00

  • Carrots - 500g

    Carrots

    500g

    Trimmed and cut into batons about 1cm thick

    £1.00

  • Otter Vale - Smooth English Mustard

    Smooth English mustard

    20g

    Use prepared mustard, not dry mustard powder

    £3.00

  • Lemon - Each

    Lemon

    1: finely grated zest and 30ml juice, 15ml for the glaze and 15ml for finishing

    Wash and dry before zesting; measure the juice rather than assuming a whole lemon's yield

    £0.70

  • Dunn Rivers, Dried Thyme 40g

    Dried thyme

    2 tsp: 1 tsp for the vegetables and 1 tsp for the chicken glaze

    £1.70

Adds 5 items across 5 products — £37.40 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Small potatoes — 1kg (Scrubbed and cut into roughly 2cm pieces)
  • Olive oil — 45ml: 30ml for the vegetables and 15ml for the chicken glaze
  • Honey — 40g
  • Garlic — 3 cloves, peeled and finely grated
  • Fine salt and black pepper — to taste

Method

Prepare the trays and vegetables

Allow 20 minutes for all preparation. Heat the oven to 200°C conventional or 180°C fan. Set out two shallow metal roasting trays, each about 40 × 30cm, and a clean food thermometer. Scrub the small potatoes and cut them into roughly 2cm pieces. Trim the carrots and cut them into batons about 1cm thick. Toss both vegetables with 30ml olive oil, 1 tsp dried thyme, fine salt and black pepper, then divide between the trays in a single layer.

Mix the honey-mustard glaze

Wash and dry the lemon, finely grate its zest and measure 30ml of its juice. Keep 15ml juice separate for finishing. Mix the lemon zest and the other 15ml juice with the honey, smooth English mustard, garlic, remaining 15ml olive oil and remaining 1 tsp dried thyme. Season lightly with fine salt and black pepper. Pat the free range chicken mini fillets dry with kitchen paper; do not wash raw chicken. Halve any piece thicker than about 2cm lengthways so the pieces cook more evenly. Keep the prepared chicken chilled and the glaze covered separately until the chicken is ready to go into the oven. Wash your hands and clean utensils and surfaces that have touched raw chicken.

Give the roots a head start

Roast the potatoes and carrots for 25 minutes. Their edges should start to colour and a knife should enter the potatoes with some resistance. Turn the vegetables, making spaces for the chicken. If the roots are still very hard, continue roasting until they have started to soften before adding the mini fillets; this will extend the estimated cooking time.

Add the chicken and roast together

Toss the mini fillets in the prepared glaze, then arrange them in the spaces between the vegetables, spreading the bowl's remaining glaze over the chicken. Keep the chicken in a single layer rather than piling it on top of the roots. Roast for about 20 minutes, turning the fillets and swapping the trays between oven shelves halfway through. The glaze should look glossy with lightly browned edges, not burnt. At the end, check the thickest fillets from both trays with a clean thermometer: their centres must reach 75°C and remain there for 30 seconds. The potatoes should be tender right through and the carrots softened. If necessary, continue cooking until both the chicken and vegetables meet these checks; loosely shield darkening glaze with foil. Do not serve partly cooked chicken or vegetables that have been in contact with its raw juices.

Rest and brighten the traybake

Once the food-safety and tenderness checks pass, take the trays out and rest for 3 minutes. Drizzle over the reserved 15ml lemon juice, scrape up the cooked tray juices and divide the chicken, potatoes and carrots between six plates. Serve while hot.

Serving Suggestion

Serve the chicken with its roasted potatoes and carrots, spooning over the cooked tray juices. A crisp green salad with a sharp dressing makes a fresh contrast. For an additional hot side, try our Garlic Butter Kale.

Frequently Asked Questions

Why do the potatoes go into the oven before the mini fillets?

Potatoes need longer than lean chicken mini fillets. Cutting them into roughly 2cm pieces and roasting them first gives them time to soften without keeping the chicken in the oven for the entire vegetable cooking time.

How long do the chicken mini fillets cook in this traybake?

Allow about 20 minutes after adding the fillets at 200°C conventional or 180°C fan. This is an estimate, not a kitchen-tested guarantee: thickness and oven performance matter. Check the thickest pieces from both trays with a clean thermometer and cook their centres to 75°C for 30 seconds before serving.

Can I use whole chicken breasts or frozen mini fillets instead?

The staged timing is written for raw mini breast fillets, fully defrosted if previously frozen. Do not use whole breasts or add frozen chicken on the same timing. Follow the chicken's pack instructions for storage and defrosting, and check that it is cooked all the way through.

Is English mustard the same as wholegrain mustard here?

No. The glaze uses prepared smooth English mustard, which has a sharper heat and a different texture from wholegrain mustard. Use 20g as written rather than substituting mustard powder. The linked mustard lists mustard and wheat among its ingredients, so this recipe is not presented as gluten-free.

Why use two roasting trays?

The chicken and vegetables need room to lie in single layers. Two trays reduce crowding and help the roots colour; swap their oven positions halfway through the chicken stage and check chicken from both trays before serving.