Sun, 30 June 2024
Ingredients:
4-5 chicken thighs bone in, skin on
¼ teaspoon salt to season
¼ teaspoon pepper to season
1-½ tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon minced garlic
1 Lemon (Zested and squeezed)
¼ cup honey
3 tablespoons Large Grain Irish Wholegrain mustard
2 tablespoons Dijon mustard
2 tablespoons water
400g baby Rooster potatoes (or similar floury potato), quartered
Packet fine green beans, halved
1-2 rosemary sprigs
Method:
1. Preheat oven to 200°C. Generously season chicken thighs with salt, pepper and garlic powder.
2. Heat olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast iron skillet/pot) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp.
3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Remove chicken from the pan and drain oil
4. Add the honey, both mustards, lemon juice, zest and water to the pan, deglaze the pan and mix well. Coat the chicken with some of the sauce then add in the potatoes; mix them through the sauce then place the chicken, presenting skin side up, in between the potatoes.
5. Season with salt and pepper, to your tastes. Add rosemary sprigs.
6. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake uncovered for 40-45 minutes, or until the chicken is completely cooked through to the bone and no longer pink in the middle (probe to 75°C).
7. Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and the potatoes are fork tender.
