Chicken Thighs and Potatoes – A Delightful Dish
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.
