Ingredients
Method
- Preheat the oven to 200C/400F.
- Rub the chicken thighs with salt, pepper, and garlic powder.
- Heat the olive oil in a very large oven-proof lidded dish on the hob.
- Once the oil is very hot, add the chicken thighs, skin side down, and cook for about 5 minutes until browned all over.
- While the chicken browns, mix the sauce ingredients in a small bowl and whisk until combined.
- Add the potatoes and carrots to the chicken, then pour over the honey and mustard sauce. Ensure everything is coated.
- Bake in the preheated oven, lid off, for about 45 minutes.
- Check that the chicken is cooked through and the potatoes are tender. Serve immediately. If not fully cooked, return to the oven until done.
Nutrition
Notes
Chicken thighs:
You may want to adjust the weight of chicken thighs you buy to allow 2 per person.
Garlic granules:
NOT Garlic Salt! (I once made this mistake – YUK). It’s just a dried, blended garlic. I like using it for rubbing meat to fry as it doesn’t burn like fresh garlic.
Olive oil:
This should be regular Olive Oil NOT Extra Virgin Olive Oil. For one, that’s too expensive for this! Plus it will smoke too much when you fry the chicken.
Garlic:
In the sauce I use fresh (not dried) garlic. Frozen, pre-prepared, is perfect (it’s what I use mostly as one of my favourite shortcuts).
Honey:
Runny honey or regular honey is fine. I use runny just because it’s easier to whisk in.
Mustards:
Dijon is also called French Mustard (it’s slightly different in the US but not enough to affect the recipe). Wholegrain is important as it also adds a little texture.
Potatoes:
I used new potatoes with the skins on. You could also use any other potato chopped into small chunks.
Carrots:
I used baby carrots as they were what I had at home. If you’d prefer to use regular carrots, just peel and chop them into large chunks.