zoom Honey and mustard glazed chicken thighs with chunky parsnips
  • Print A4 A5
    • Close

    Save to your scrapbook

    Honey and mustard glazed chicken thighs with chunky parsnips

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • h
    • Honey and mustard glazed chicken thighs with chunky parsnips

    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

    Ingredients

    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

    Method

    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 190ºC, 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary