Grilled honey and mustard glazed chicken thighs & roasted potatoes with thyme

As I returned home, I’ve been craving all of the food that I didn’t have the chance to prepare and enjoy for two weeks. One of those dishes is Honey and mustard glazed chicken thighs and roasted potatoes, which I would prepare during the holiday season each year at least once. It is pretty simple to make, and everyone in my family loves it, and honey paired with mustard makes a perfect seasoning for the chicken thighs. I really recommend trying this recipe asap, you won’t regret it!

While in Bratislava and Budapest I had the chance to try as much of the local food as I could. I’ve tried different kinds of goulash soups and langosh pitas topped with vegetables and dressings, also roasted ribs and Slovakian dumplings of all kinds, not to mention all of the beer, there was even a strawberry flavoured beer.. but I’ll be writing all about it in one of my next posts. As much as I love eating out sometimes I just crave homemade chicken noodle soup, and that’s just what was waiting for me as I returned home after midnight. At that moment the soup felt like the best I’ve ever had.

As I’m going back through all of the posts that I haven’t seen since being away from my blog, I’ve been surprised with how much I’ve missed out on, mainly delicious new recipes you’ve posted. I’d love to know what kind of Christmas dinner all of you had, so feel free to share with a comment!

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Enjoy & happy cooking!

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Preparation: 30 min

Cook time: 1 h 15 min

Servings: 4

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Ingredients

• 700 g chicken thighs
• 2 tsp dijon mustard
• 1 clove garlic, crushed
• 1 tsp red paprika salsa
• 1/2 tsp Tabasco sauce
• 1 tsp honey
• 600 g potatoes, sliced
• 2 tsp thyme
• 1/2 tsp garlic powder
• 2 tsp red paprika
• Vegetable oil
• Salt & pepper to taste

How to

1. In a small bowl whisk together dijon mustard, 1 tsp of vegetable oil, crushed garlic, red paprika salsa, honey, pepper and Tabasco sauce. Season chicken thighs with salt and then spread the seasoning mix over them. Set aside to marinade.
2. Heat a large grill pan, cook thighs on each side for a few minutes over high heat, then lower the heat and cover them with a lid. Cook the thighs until crispy and cooked all the way through.
3. Preheat the oven to 200° C. Place a parchment paper over a large baking tray.
4. Season sliced potatoes with salt, garlic powder, red paprika and thyme. Sprinkle some vegetable oil over a baking tray. Place seasoned sliced potatoes on the baking tray and roast in the oven for 1 h until golden, crispy and cooked. Enjoy!