Honey-mustard baked chicken thighs with sprouts and potatoes

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Mustard10 g
• Honey8 g
• Brussels sprouts150 g
• Potatoes150 g
• Extra virgin olive oil8 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: mustard,

In season: October – February

Method

1. Heat the oven to 200 °C (conventional). In a small bowl mix the mustard, honey, thyme leaves and a grind of black pepper.
2. Pat the chicken thighs dry, salt them and brush them all over with the glaze, keeping a teaspoon aside.
3. Trim the Brussels sprouts, removing any damaged outer leaves and the base, and halve them; peel the potatoes and cut them into cubes of about 2 cm. Toss the vegetables with the oil and salt.
4. Arrange the chicken and vegetables on a lined baking tray and roast for 35 minutes, turning the vegetables halfway and brushing the chicken with the remaining glaze, until the chicken is glossy and golden and, when pierced with a skewer, the juices run clear, and the sprouts are tender and charred at the edges.
5. Serve the glazed chicken with the vegetables.