8 chicken thighs
700 gr potatoes
2 cloves garlic, finely chopped
2 to 3 teaspoons mustard
splash of olive oil
2 tablespoons honey
pepper and salt
few sprigs of fresh rosemary
1 red onion
2 oven dishes
Heat the oven to 200 degrees. Cut the potatoes (in their skins) into pieces and boil for 5 minutes in a pan with water and drain. Sprinkle the chicken thighs with some salt and pepper. Heat a little oil or butter in a pan and fry the chicken thighs until brown on all sides (they don’t have to be cooked on the inside yet. Squeeze 1 lemon and beat the juice with the honey, mustard, garlic and olive oil.
Place the potatoes in the oven trays and place the chicken in between. Pour over the honey-mustard mixture. Cut the other lemon into slices and the red onion into pieces. Divide these together with the rosemary among the oven dishes. Place the honey mustard chicken in the oven for about 30 minutes.
You can also prepare the baking dish in advance and keep it covered in the fridge. This way the flavors are absorbed even better. Then put the chicken in the oven for 30 minutes.
Source: Leukerecepten by leukerecepten-nl.
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