Honey Mustard Roast Chicken Thighs with New Potatoes

Shopping list

• 8 piece chicken thighs — bone-in, skin-on

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• 600 g new potatoes — halved

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• 3 tbsp runny honey

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• 2 tbsp Dijon mustard

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• 1 tbsp wholegrain mustard

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• 2 tbsp olive oil

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• 2 clove garlic — minced

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• 1 tbsp fresh thyme — leaves picked

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• 1 pinch salt — to taste

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   In a small bowl, whisk together the honey, Dijon mustard, wholegrain mustard, olive oil, minced garlic, thyme leaves, salt and black pepper.

3. 3

   Place the chicken thighs and halved new potatoes in a large roasting tin.

4. 4

   Pour the honey mustard mixture over the chicken and potatoes, turning to coat everything evenly.

5. 5

   Roast in the oven for 45– 50 minutes, turning the potatoes once halfway through, until the chicken skin is golden and crisp and the juices run clear when the thickest part of a thigh is pierced.

6. 6

   Serve hot with steamed green beans or a crisp salad.