Honey Mustard Chicken Thighs with Roasted Potatoes and Cabbage
2 tbsp ketchup
3 tbsp honey
1 cup, shredded cabbage
2 medium, diced potatoes
2 pieces chicken thighs
2 tbsp mustard
1 tbsp worcestershire sauce
1 tsp, dried thyme
1 tsp, dried rosemary
1/2 tsp red pepper flakes
Preheat the oven to 200°C (400°F).
In a small bowl, mix together ketchup, honey, mustard, and Worcestershire sauce. Set aside.
Place the chicken thighs in a shallow dish and coat them with half of the honey mustard glaze. Let them marinate for 15 minutes.
In a large bowl, toss the diced potatoes and shredded cabbage with thyme, rosemary, red pepper flakes, and the remaining honey mustard glaze.
Spread the potatoes and cabbage mixture on a baking sheet. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
Place the marinated chicken thighs on a separate baking sheet. Roast in the oven for 25-30 minutes or until the chicken is cooked through, and the glaze is caramelized.
Serve the roasted honey mustard chicken thighs with the potatoes and cabbage. Garnish with fresh herbs if desired. Enjoy your delicious BBQ dinner!
For extra flavor, you can marinate the chicken thighs in the honey mustard sauce for a few hours before cooking. You can also add a squeeze of fresh lemon juice over the finished dish for a bright and zesty touch.
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508
58g
42g
12g
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