Everyone was delighted with this recipe of my grandmother! Simply delicious! Juicy chicken thighs

Ingredients:

For the Chicken:

8 bone-in, skin-on chicken thighs (about 1.2 kg or 2.65 pounds)

Salt

Black pepper

Oregano

Olive oil

Butter (15 grams or 0.5 ounces)

For the Glaze:

3 tablespoons honey

4 tablespoons sweet chili sauce

3 tablespoons soy sauce

1/2 lemon, juiced

1 tablespoon Dijon mustard

For the Roasted Vegetables:

1 onion, chopped (about 120 grams or 4.2 ounces)

4 carrots, peeled and chopped (about 200 grams or 7 ounces)

6 potatoes, peeled and chopped (about 700 grams or 1.5 pounds)

Salt

Black pepper

3 cloves garlic, minced

Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 200°C (400°F).

Pat the chicken thighs dry with paper towels.

Season generously with salt, black pepper, and oregano.

Heat olive oil in a large oven-proof skillet over medium heat. Once hot, sear the chicken thighs skin-side down for 5-7 minutes, or until golden brown.

Flip the chicken and sear for an additional 2-3 minutes.

In a small bowl, whisk together the honey, sweet chili sauce, soy sauce, lemon juice, and Dijon mustard.

Pour the glaze over the chicken thighs in the skillet.

Nestle the chopped onion, carrots, and potatoes around the chicken.

Season the vegetables with salt and pepper.

Dot the top of the pan with the butter.

Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

The juices should run clear when the thickest part of the thigh is pierced with a knife.

While the chicken and vegetables bake, mince the garlic.

In a small pan over low heat, saute the minced garlic in a little olive oil until fragrant, about 30 seconds.

Remove the pan from the oven and spoon the pan juices with the glaze over the chicken and vegetables.

Scatter the sauteed garlic over the top.

Garnish with fresh chopped parsley before serving.

Tips:

You can adjust the amount of chili sauce in the glaze depending on your desired spice level.

If you don’t have Dijon mustard, you can substitute it with another type of mustard or Worcestershire sauce.

Bone-in, skin-on chicken thighs add flavor to the dish, but you can use boneless, skinless chicken thighs if preferred. The cooking time may need to be adjusted slightly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.