4-5 chicken thighs bone in, skin on or off
Salt and pepper to season
1-1/2 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon minced garlic
3 tablespoons wholegrain mustard
2 tablespoons smooth Dijon mustard
2 tablespoons water
1 pound (500 g) baby red potatoes quartered
8 ounces (250 g) green beans halved (OPTIONAL)
1-2 sprigs rosemary (OPTIONAL)
Instructions
- Preheat kitchen appliance to 400°F (200°C). munificently season chicken thighs with salt, pepper and garlic powder.
- Heat oil during a massive, oven-proof non stick pan (or a well-seasoned forged iron skillet) over medium-high heat. Sear chicken thighs for three minutes all sides, till the skin becomes golden and crisp. Leave two tablespoons of chicken juices within the pan for extra flavour, and drain any excess.
- Fry the garlic within the same pan round the chicken for one minute till sweet-scented. Add the honey, each mustards, and water to the pan, combining well, and mix all round the chicken.
- Add within the potatoes; combine them through the sauce. Season with salt and pepper, to your tastes. enable the honey sauce to simmer for 2 minutes, then transfer to the new kitchen appliance and bake for 40-45 minutes, or till the chicken is totally sauteed through to the bone and no linger pink within the middle.
- OPTIONAL: take away from the kitchen appliance when thirty minutes; add within the inexperienced beans (mixing them through the sauce), and come back to the kitchen appliance to bake for an additional quarter-hour, or till the chicken is totally sauteed through and not pink within the middle, and therefore the potatoes area unit fork tender.
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