Honey-Mustard Glazed Chicken Thighs With Roasted Root Vegetables Recipe

About this recipe

Succulent chicken thighs glazed with a tangy honey-mustard sauce, paired with perfectly roasted carrots and parsnips for a hearty and flavorful dinner.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 105G Dijon Mustard With Tarragon, 105G
• 1 L Olive Oil – Organic
• 1 Kg Carrots - 1kg
• - Ducros Dried Thyme
• 1 Parsnip 1 Each
• 100G Sichuan Pepper, 100G
• 1 Kg Shazans Chicken Thighs
• - Honey & Mustard Sauce
• 100 G East End Garlic Powder
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Peel and cut the carrots and parsnips into even-sized chunks for uniform roasting.
3. 3. Toss the vegetables with olive oil, garlic powder, salt, and pepper in a mixing bowl.
4. 4. Spread the seasoned vegetables evenly on the baking tray and roast for 20 minutes.
5. 5. Mix honey, Dijon mustard, olive oil, and fresh thyme in a small bowl to create the glaze.
6. 6. Season the chicken thighs with salt and pepper, ensuring they're evenly coated.
7. 7. Heat a skillet over medium heat and sear the chicken thighs for 3 minutes per side.
8. 8. Brush the honey-mustard glaze generously over the chicken thighs on both sides.
9. 9. Place the glazed chicken thighs on the baking tray along with the vegetables.
10. 10. Roast everything for another 10 minutes, or until the chicken is fully cooked and golden.
11. 11. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
12. 12. Plate the roasted vegetables alongside the chicken thighs for a balanced meal.
13. 13. Garnish with additional fresh thyme for added aroma and presentation.