Chicken-spuds-carrots-honey-garlic
Source
Ingredients
- 5 chicken thighs
- 1 teaspoon oregano
- 4-5 potatoes
- 12 baby carrots
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion medium dice
- 4 large cloves of garlic
- Handful of parsley
- 6 tbsp (90 ml) honey
- 6 ½ tbsp (100 ml) sweet chili sauce
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (44 ml) soy sauce
- 2 tbsp (30 ml) lemon juice
- ¾ tbsp Dijon mustard
- salt and pepper to taste
Method
- Pat dry chicken and season with salt and pepper
- Peel and cut spuds
- Peel and cut carrots
- Dice onion
- Heat olive oil and butter in oven proof fry pan
- Brown the chicken, both sides - skin side first
- Add onions - 3 minutes
- Add other other vegetables
- Cook for 8 minutes stirring every 2
- Add sauce ingredients to another pan and cook
- Add honey first - cook and stir
- Stir in sweet chilli
- Soy sauce
- Lemon juice and black vinegar
- Dijon and whisk
- Add parsely and garlic - cook for two minutes
- Add chicken and juices back to pan
- Add sauce stir
- Place in oven @ 240 for 30 minutes