Honey Mustard Chicken Thighs & veggies
Very easy
Jow
Barbara
Barbara

Honey Mustard Chicken Thighs & veggies

4 minutes
Prep time

50 minutes
Cook time

907 cal.
Per serving

Ingredients for 1

Chicken leg (quarters)

1

Chicken leg (quarters)

Potato

250 g

Potato

Carrots (fresh)

200 g

Carrots (fresh)

Honey

1 tbsp

Honey

Dijon mustard

1 tbsp

Dijon mustard

Thyme (dried)

1 pinch

Thyme (dried)

Garlic

1/2 clove

Garlic

Utensil

Oven.

Recipe

  • Step 1
    Preheat the oven to 200°C. Peel & cut the carrots in half moons.
  • Step 2
    Wash & cit the potatoes into cubes.
  • Step 3
    In an oven-proof dish, add the carrots, potatoes & thyme. Season with salt, pepper & a drizzle of olive oil. Bake for 20 min at 200°C.
  • Step 4
    Meanwhile, prepare the sauce. In a bowl, combine the mustard, honey, grated garlic & a drizzle of olive oil. Season with salt & pepper.
  • Step 5
    Add the chicken thighs to the dish with the veggies. Bruch the chicken & veggies with the honey/mustard marinade. Bake for another 30 min at 200°C.
  • Step 6
    Once the chicken & veggies are cooked through, remove the dish from the oven. Serve the honey mustard chicken thighs on a plate with the roasted veggies. Re-season to taste & enjoy!