5 Chicken thighs
Salt and freshly ground black pepper
5 Potatoes, cut into chunks
2 Carrots, roughly chopped
3 Garlic cloves, minced
1 Onion, finely chopped
A small bunch of fresh Parsley, chopped
50g Butter
80g Honey
80g Sweet chili sauce
50ml Soy sauce
1 tablespoon Mustard
Instructions:
Season the chicken thighs generously with salt and pepper.
Heat butter in a large pan and fry the chicken thighs for 5 minutes on each side until golden brown. Remove and set aside.
In the same pan, add potatoes, carrots, onion, garlic, and parsley. Sauté for about 10 minutes until slightly tender.
In a separate bowl, combine honey, sweet chili sauce, soy sauce, and mustard to make a delicious glaze.
Transfer the sautéed vegetables into a baking dish. Place the chicken thighs on top and drizzle the honey glaze evenly over everything.
Bake in a preheated oven at 180°C (350°F) for 40 minutes, until the chicken is cooked through and the potatoes are tender.
Enjoy
