Honey and mustard glazed chicken thighs with chunky parsnips

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4-6


2 x packs (approx 1kg) 4 Waitrose Fresh British

Free Range Chicken Thighs

5 tbsp olive oil

2 tbsp honey

2 tbsp coarse-grain mustard

1 tbsp red wine vinegar

2 tbsp chopped, fresh thyme

4 medium parsnips, peeled and cut into wedges


  1. Place the chicken thighs in a shallow dish. To make the marinade: whisk together the oil, honey, mustard, vinegar, thyme and seasoning. Pour over the chicken and turn gently to coat. Cover the dish and chill for 30 minutes, turning once halfway through.
  2. Preheat the oven to 190ÂșC, gas mark 5. Cook the parsnips in a pan of boiling water for 5 minutes. Drain and leave to cool.
  3. Add the parsnips to the chicken, then toss to coat in the marinade. Transfer to a roasting tin in a single layer. Roast for 35-40 minutes, turning once during cooking, until the parsnips are golden and cooked through, and the chicken is cooked through with no pink meat, and the juices run clear.