This is one of those fantastic dishes that seems to work for all occasions. An easy midweek supper, something special for guests? The chicken thighs bring a real depth of flavour that works so well with the honey, mustard and thyme, making it feel far more indulgent that it really is. And it’s another one of those great recipes that almost cooks itself. In fact, it even creates it’s own sauce, almost like a mini roast dinner.
Honey and Mustard Chicken Thighs
- Large Roasting Pan
- 8 piece chicken thighs whole, with skin and bone
- 2 tbsp runny honey
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 sprig thyme
- 3 cloves garlic peeled and crushed
- 400 g small potatoes cleaned and cut in half lengthways
- 200 g carrots peeled and chopped
- 2 tbsp olive oil
- 1 pot chicken stock
- 1 tbsp gravy granules if you like a slightly thicker sauce
- 150 g leeks cleaned and chopped
- 200 g frozen peas
- Salt and pepper to season
- In a large bowl, mix together the honey, mustard and lemon juice. Add the thighs and stir to coat well.
- Preheat oven to 200C, 180C fan, gas mark 6.
- Put the chicken into the tray, skin side up. Nestle the potatoes and carrots between them.
- Rinse out the bowl with 150ml of hot water, then stir in the stock pot. If you like a thicker sauce, mix in the gravy granules, but I think it's best left as it is.
- Pour the liquid over the pan, then drizzle the oil over the potatoes. Season the whole pan well with salt and pepper, then sprinkle over the thyme leaves.
- Roast the lot in the oven for 40 minutes, keeping an eye on that the chicken skin doesn't catch too much (you want lots of colour).
- Add the leeks and the peas to the pan, stir in, then return to the oven for a further 10 minutes.
- Take out the oven and allow to rest for 5-10 minutes, before dividing between plates and serving.