American•comfort

Honey Mustard Chicken and Potatoes

These plump and juicy honey mustard chicken thighs are smothered in a sweet and tangy glaze and baked with potatoes until crisp and golden.

Ingredients

2 tsp salt
3 clove garlic (minced)
4-5 sprigs rosemary
2 tbsp wholegrain mustard (or Dijon mustard (you can also use a mix of the two))
3 tbsp honey
2 tbsp olive oil
2 lb chicken thighs
1 lb 1/2 kg baby potatoes (cut the larger ones in half)

1
Preheat the oven to 200C/400F
2
In a small bowl combine the salt, minced garlic, chopped rosemary, wholegrain or Dijon mustard, honey and olive oil.
3
In a large roasting pan arrange chicken thighs, baby potatoes and sweet potatoes, drizzle the glaze all over and toss to coat.
4
Bake in the oven for 50-60 minutes or until the juices in chicken run clear when pierced and potatoes are tender. Baste with the juices that collected at the bottom of the pan at least once halfway through.
5
If the chicken is cooked but the skin is not crispy enough, put under broiler (grill in the UK) for 2-3 minutes until the desired colour is achieved.