This recipe for Honey Mustard Chicken Thighs with Roasted Vegetables combines the savory richness of chicken with a sweet and tangy glaze, creating a mouthwatering meal that’s perfect for family dinners or special occasions. The chicken thighs are marinated in a flavorful mixture of honey, mustard, and soy sauce, then roasted with potatoes, carrots, and garlic to achieve a deliciously crispy exterior and tender, juicy interior. Whether you’re a seasoned cook or just looking for an easy yet impressive dinner idea, this dish is sure to become a favorite in your kitchen.
Full Recipe:
Ingredients:
- Chicken Thighs: 5 pieces, bone-in and skin-on for the best flavor and crispiness
- Salt: To taste, enhances the natural flavors of the chicken and vegetables
- Pepper: To taste, adds a subtle heat and depth of flavor
- Potatoes: 5 medium-sized, peeled and cut into chunks
- Carrots: 2 medium-sized, peeled and cut into bite-sized pieces
- Garlic: 3 cloves, minced, adding aromatic depth
- Onion: 1 large, chopped, providing sweetness and flavor
- Parsley: A small bunch, chopped, for a fresh and vibrant garnish
- Butter: 50 grams, for richness and flavor
- Honey: 80 grams, adds a sweet touch to balance the tanginess
- Sweet Chili Sauce: 80 grams, for a hint of heat and sweetness
- Soy Sauce: 50 ml, to enhance the umami flavor
- Mustard: 1 tablespoon, for a tangy kick
Directions:
- Prepare the Marinade:
- In a mixing bowl, combine the honey, sweet chili sauce, soy sauce, and mustard. Stir until well mixed.
- Season the chicken thighs with salt and pepper. Place them in a large resealable bag or shallow dish.
- Pour the marinade over the chicken, ensuring all pieces are coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- Peel and cut the potatoes and carrots into evenly sized chunks. Place them in a large bowl.
- Add the chopped onion and minced garlic to the bowl. Drizzle with a little olive oil (or toss with melted butter), then season with salt and pepper. Toss everything together to coat.
- Assemble the Dish:
- Transfer the marinated chicken thighs to a large baking dish or roasting pan.
- Arrange the prepared vegetables around the chicken, spreading them out in an even layer.
- Dot the vegetables with pieces of butter for extra richness.
- Roast the Chicken and Vegetables:
- Place the baking dish in the preheated oven. Roast for 35-45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and golden brown.
- If the chicken skin isn’t as crispy as you’d like, you can broil the dish for an additional 2-3 minutes, watching closely to avoid burning.
- Finish and Serve:
- Once done, remove the dish from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.
- Serve the chicken thighs alongside the roasted vegetables, and drizzle any remaining pan juices over the top for extra flavor.
Tips:
- Marinating Time: For the best results, marinate the chicken thighs overnight. This will allow the flavors to penetrate the meat more deeply.
- Crispy Skin: To achieve extra crispy skin, make sure the chicken thighs are dry before marinating, and avoid overcrowding the baking dish.
- Vegetable Variations: Feel free to add other root vegetables like parsnips or sweet potatoes for more variety.
Possible Questions:
- Can I use boneless, skinless chicken thighs? Yes, but note that they may not be as juicy as bone-in, skin-on thighs.
- What can I substitute for sweet chili sauce? You can use regular chili sauce with a bit of honey for sweetness, or omit it entirely for a milder flavor.
- Can I make this dish ahead of time? Yes, you can prepare the chicken and vegetables, then refrigerate them before roasting. Just make sure to adjust the cooking time if the ingredients are cold.
Conclusion: This Honey Mustard Chicken Thighs with Roasted Vegetables recipe offers a delightful combination of flavors and textures that are sure to please anyone at your table. The sweet and tangy glaze on the chicken pairs perfectly with the tender, flavorful roasted vegetables, making it a satisfying and versatile meal. Whether served for a weeknight dinner or a weekend gathering, this dish is easy to prepare and even easier to enjoy. Bon appétit!