Cooking every day can be a rewarding experience, especially when you have a recipe as delicious as this one. Chicken thighs paired with potatoes, carrots, and a flavorful sauce create a meal that’s both hearty and satisfying. Follow this easy recipe to enjoy a tasty dinner tonight!
Ingredients
5 chicken thighs
5 potatoes
2 carrots
3 cloves garlic
1 onion
3 1/2 tablespoons butter
1 bundle parsley
Salt (to taste)
Pepper (to taste)
1/3 cup honey
1/3 cup sweet chili sauce
1/4 cup soy sauce
1 tablespoon mustard
Instructions
Season the Chicken:
Season the chicken thighs with salt and pepper on both sides.
Fry the Chicken:
Melt the butter in a pan over medium heat.
Fry the chicken thighs until golden brown on both sides. Remove the chicken from the pan and set aside.
Prepare the Vegetables:
Cut the potatoes into pieces.
Slice the carrots into thicker rounds.
Dice the onion and chop the garlic.
Finely chop the parsley.
Cook the Vegetables:
In the same pan used for the chicken, fry the onion until it becomes translucent.
Add the potatoes and carrots, frying for a few minutes until they start to soften.
Add the garlic and parsley, and cook for another minute.
Prepare the Sauce:
In a separate pan, combine the honey, sweet chili sauce, soy sauce, and mustard.
Stir over low heat until the ingredients are well combined and dissolved.
Assemble the Dish:
Transfer the fried vegetables to a baking dish.
Place the chicken thighs on top of the vegetables.
Pour the sauce evenly over the chicken and vegetables.
Bake the Dish:
Preheat your oven to 350°F (180°C).
Bake the dish for about 40 minutes, or until the chicken is fully cooked and the vegetables are tender.