Crispy-skinned chicken thighs roasted with potatoes and onions, glazed with Golden Heat Hot Honey Mustard. One tray, no fuss.
Serves: 4 | Prep: 10 min | Cook: 40 min
Ingredients
- 8 bone-in, skin-on chicken thighs
- 600 g baby potatoes, halved
- 2 red onions, cut into wedges
- 2 tbsp olive oil
- Salt and pepper
- 4 tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- A few sprigs of thyme
Method
- Heat the oven to 210°C.
- Toss the potatoes and onions with half the oil, salt and pepper in a large roasting tray.
- Rub the chicken with the remaining oil, season well and sit skin-side up on the vegetables. Add the thyme.
- Roast 30 minutes.
- Brush the chicken skin with Golden Heat and roast another 10 minutes, until glossy and cooked through (75°C inside).
Chef's tip: Glaze only for the final 10 minutes so the skin crisps first and the honey doesn't burn.