Honey Mustard Chicken Thigh Tray Bake

Honey Mustard Chicken Thigh Tray Bake

 Just got home from the gym and we have friends coming over in an hour… and this is what have in the fridge, so this will have to do … this and a pot of some amazing honey mustard glaze leftover from Christmas.

These kinds of dishes are so easy and so adaptable, we all have a pot of something saucy lurking in the back of the fridge and 9 times out of 10 they’ll make a great marinade.

In the oven for an hour and we’re in traybake heaven!

I used what I had in my fridge, so feel free to follow my recipe or use what you have, the principle is the same. If you don’t have honey mustard glaze, marmalade or jam would work, as would chutney or pesto.

 Recipe

• 8 chicken thighs (bone in and skin on)
• A large handful of new potatoes – chopped
• 4 shallots – peeled and quartered
• 2 stalks of celery – chopped
• 2 medium carrots – chopped
• 1 x 400g jar butter beans (including the liquid)
• 5 cloves garlic
• Fresh rosemary
• 1 large tablespoon honey mustard glaze – I used this one by DukesHill
• Olive oil
• Salt and pepper
• Fresh lemon and coriander to dress

Pre-heat the oven to 190C / 374F

Place all the ingredients into a large oven tray, drizzle with a little olive oil and salt and pepper.  Stir well to ensure everything is coated well in the sauce.

Ensure the chicken thighs are skin side down and place in the oven for 30 mins.  After 30 mins, remove the chicken thighs, stir the ingredients well and add a splash of water or white wine if it’s looking dry, then place the chicken thighs back on top this time, skin side up.  Roast for a further 25 mins or until the top is golden and crispy.

Squeeze half a fresh lemon over the top and sprinkle with fresh coriander or flatleaf parsley.  Serve hot family style in the middle of the table.

For more chicken thigh recipes, check these out on Dom in the Kitchen

Eat and of course, enjoy!