This Roast Chicken with Potatoes and Carrots is a delightful and hearty meal that’s perfect for any occasion. Juicy chicken thighs are seasoned with fragrant oregano, black pepper, and a touch of salt, then roasted to perfection alongside tender potatoes and sweet carrots. The addition of honey, sweet chili sauce, and mustard creates a mouthwatering glaze that caramelizes beautifully in the oven, enhancing the flavors of each ingredient.

With minimal prep and maximum flavor, this dish is sure to become a family favorite!

Ingredients:

• 5 chicken thighs
• 1 teaspoon of oregano
• salt to taste
• black pepper to taste
• 4 potatoes
• 1 carrot
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 onion
• 4 cloves of garlic
• parsley to taste
• 90ml of honey
• 100ml sweet chilli sauce
• 3 tablespoons soy sauce
• 2 tablespoons of lemon
• 1 tablespoon mustard

Way of doing:

Season the chicken thighs with oregano, salt and black pepper.
Leave to marinate for 10 minutes.
Cut the potatoes into cubes and the carrot into slices.
In a pan add the olive oil, butter and stir until it melts completely.
Add the chicken thighs to the pan and fry until golden.
Cut the onion into cubes.
Turn the chicken thighs to fry on the other side until golden.
Remove the chicken from the pan, then add the onion and fry for 2 to 3 minutes.
Transfer the potatoes and carrots to the pan, then salt and cook for 8 minutes, stirring occasionally.
Cut the garlic and parsley into small pieces.
In a pan add the honey, sweet pepper sauce, soy sauce, lemon, mustard and mix well, letting it boil for about 2 minutes.
In the pan add the parsley and garlic and let it cook for another 2 minutes.
To finish, place the chicken on top of the potatoes and carrots, pour the sauce over everything and bake at 200 degrees for 30 minutes.

Help yourself!

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