Treat yourself and your loved ones to a delightful meal that balances the savory richness of chicken with the sweetness of honey and the tang of mustard. This recipe for Honey Mustard Chicken Thighs with Roasted Vegetables is not only bursting with flavor but also easy to prepare, making it perfect for a comforting weeknight dinner. The addition of fresh orange zest adds a unique citrus twist that enhances the dish’s aroma and taste, ensuring that each bite is a delightful experience.

Ingredients:
5 chicken thighs
1 onion, diced
1 potato, peeled and diced
1 carrot, peeled and sliced
3 cloves of garlic, minced
1 orange, zest and juice
1 tablespoon mustard
1 tablespoon honey
Salt, pepper, paprika to taste
Chopped parsley for garnish
Olive oil
Butter
Instructions:

Continued on the next page
Preheat your oven to 200°C (400°F).
Season the chicken thighs with salt, pepper, and paprika.
In a skillet, heat some olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
In the same skillet, add a knob of butter. Add the diced onion, potato, carrot, and minced garlic. Sauté until the vegetables are slightly tender.
In a small bowl, mix together the mustard, honey, orange zest, and juice.
Pour the mustard-honey mixture over the vegetables in the skillet. Stir to coat the vegetables evenly.
Place the chicken thighs back into the skillet, nestling them among the vegetables.
Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5

Serving Suggestions:

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Treat yourself and your loved ones to a delightful meal that balances the savory richness of chicken with the sweetness of honey and the tang of mustard. This recipe for Honey Mustard Chicken Thighs with Roasted Vegetables is not only bursting with flavor but also easy to prepare, making it perfect for a comforting weeknight dinner. The addition of fresh orange zest adds a unique citrus twist that enhances the dish’s aroma and taste, ensuring that each bite is a delightful experience.

Ingredients:
5 chicken thighs
1 onion, diced
1 potato, peeled and diced
1 carrot, peeled and sliced
3 cloves of garlic, minced
1 orange, zest and juice
1 tablespoon mustard
1 tablespoon honey
Salt, pepper, paprika to taste
Chopped parsley for garnish
Olive oil
Butter
Instructions:

Continued on the next page
Preheat your oven to 200°C (400°F).
Season the chicken thighs with salt, pepper, and paprika.
In a skillet, heat some olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
In the same skillet, add a knob of butter. Add the diced onion, potato, carrot, and minced garlic. Sauté until the vegetables are slightly tender.
In a small bowl, mix together the mustard, honey, orange zest, and juice.
Pour the mustard-honey mixture over the vegetables in the skillet. Stir to coat the vegetables evenly.
Place the chicken thighs back into the skillet, nestling them among the vegetables.
Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5

Serving Suggestions:

Read more on next page

Treat yourself and your loved ones to a delightful meal that balances the savory richness of chicken with the sweetness of honey and the tang of mustard. This recipe for Honey Mustard Chicken Thighs with Roasted Vegetables is not only bursting with flavor but also easy to prepare, making it perfect for a comforting weeknight dinner. The addition of fresh orange zest adds a unique citrus twist that enhances the dish’s aroma and taste, ensuring that each bite is a delightful experience.

Ingredients:
5 chicken thighs
1 onion, diced
1 potato, peeled and diced
1 carrot, peeled and sliced
3 cloves of garlic, minced
1 orange, zest and juice
1 tablespoon mustard
1 tablespoon honey
Salt, pepper, paprika to taste
Chopped parsley for garnish
Olive oil
Butter
Instructions:

Continued on the next page
Preheat your oven to 200°C (400°F).
Season the chicken thighs with salt, pepper, and paprika.
In a skillet, heat some olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
In the same skillet, add a knob of butter. Add the diced onion, potato, carrot, and minced garlic. Sauté until the vegetables are slightly tender.
In a small bowl, mix together the mustard, honey, orange zest, and juice.
Pour the mustard-honey mixture over the vegetables in the skillet. Stir to coat the vegetables evenly.
Place the chicken thighs back into the skillet, nestling them among the vegetables.
Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5

Serving Suggestions:

Read more on next page