Mustard Chicken with Potato and Brussels Sprout Salad

Preheat oven to 200°C fan-forced. Crush garlic. Chop broccolini into 5cm pieces. Roughly chop walnuts and finely slice chives. Zest and juice lemon. Slice potatoes into 5mm rounds.

Place garlic in a bowl with honey, 2 teaspoons olive oil, Dijon mustard and ¼ teaspoon sea salt and mix to combine. Add chicken to marinade and mix well to coat.

Place potato in an even layer on a lined baking tray, drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Roast for 15 minutes or until golden. Remove from oven, top with broccolini and chicken and roast for a further 12–15 minutes. Remove tray from oven and allow chicken to rest on tray for 5 minutes.

While chicken is cooking, trim ends from Brussels sprouts and cut in half, then thinly slice. Place in a bowl.

Add lemon zest and juice to Brussels sprouts with parmesan and 30ml (1½ tablespoons) olive oil. Season with salt and pepper and, using clean hands, rub ingredients together. Add walnuts and chives and toss to combine.

Slice chicken. Mix to combine broccolini and potato with Brussels sprouts salad. Divide between bowls and top with chicken to serve.