Baked Chicken Thighs

Ingredients

8 chicken thighs (bone-in skin-off or on)

1 tsp salt

1 tsp black pepper

4 medium sized potatoes

1 large carrot

2 coloured peppers

1 Purple Turnip

I also added a handful of coriander leaves

For the Sauce

2 tbsp olive oil

1 tbsp whole grain dijon mustard

1 tbsp mustard

2 tbsp honey

6 cloves garlic (minced)

¼ tsp red chili flakes

Method 

Preheat the oven to 425℉.

Place the chicken thighs in a bowl and season them generously with salt and pepper.

Whisk all the sauce ingredients together in a small bowl. Pour the sauce over the thighs and toss them well. (Sorry I forgot to take a photo!!) Transfer the chicken thighs to a baking tray including any remaining sauce. I lined the baking tray with aluminium foil. You can use a glass dish – there is no need to grease it.

I washed and peeled the potatoes. I cut the carrot sidewards into slices and cut the turnip into squares. I deseeded the peppers and sliced them into big pieces. I then added the vegetables around the chicken and splashed a bit of olive oil onto them.

Chicken Thighs and Vegetables ready for baking	Chicken Thighs in oven

Transfer the baking tray to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165℉ degrees and skin is crispy or cut one piece of chicken and if it is cooked inside it is ready.

Transfer the chicken to a serving plate, cover with aluminium foil and let it rest for 10 minutes before serving. It was moist and super tasty. Always remember if you do not have any ingredients mentioned you can do without or add something else of your own!!

NB: You can double the sauce if you’re serving with rice or mashed potatoes.