Honey mustard chicken thighs
ChickenDinnerTraybakeFamily
Honey mustard chicken thighs
Sticky honey mustard chicken roasts with potatoes and carrots for an easy all-in-one dinner.
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 8bone-in chicken thighs, skin on
- 700 gbaby potatoes, halved
- 400 gcarrots, cut into thick batons
- 2 tbspolive oil
- 2 tbsphoney
- 2 tbspwholegrain mustard
- 1 tbspDijon mustard
- 2 clovegarlic, crushed
- 1lemon, juiced
- 1 tspdried thyme
Make
Method
- 1.
Heat the oven to 200°C (180°C fan). Toss the potatoes and carrots with the oil and thyme in a large roasting tin.
- 2.
Nestle the chicken among the vegetables, skin-side up, and roast for 25 minutes.
25 minutes - 3.
Mix the honey, both mustards, garlic and lemon juice. Spoon over the chicken and turn the vegetables in the pan juices.
3 minutes - 4.
Roast for another 20–25 minutes until the vegetables are tender and the chicken reaches 75°C in the thickest part, away from the bone. Cover loosely with foil if the glaze darkens too quickly.
25 minutes - 5.
Serve the chicken and vegetables with the roasting juices spooned over.