Honey and mustard chicken with root vegetables

Honey and mustard chicken with root vegetables

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A quick and easy one-pot dish.

Preparation time: 20 minutes
Cooking time: 55-65 minutes
Serves: 4


  • 8 bone-in and skin-on RSPCA Assured labelled chicken thighs
  • 1 tbsp Fairtrade olive oil
  • 2 large onions finely chopped
  • 150g parsnips, cut into large batons
  • 150g carrots cut in large batons
  • 300ml chicken stock
  • 2 tbsps Dijon mustard
  • 1 tbsp Fairtrade runny honey
  • salt and black pepper to taste
  • splash of Fairtrade white wine (optional)
  • springs of thyme


Heat the oil in a shallow casserole dish with a lid. Brown the chicken until golden and then set aside. 

Cool the pan down, then add the onions and cook gently for five minutes. 

Put the browned chicken back in the pan on top of the onions. Mix the stock, honey and mustard together and season with black pepper and salt. 

Pour over the chicken in the pan. Scatter over some fresh thyme.

Bring to a simmer and cook with the pan lid on for 20 minutes. Add the carrots and parsnips and stir into the stock.

Add a generous splash of white wine if you like, replace the lid and simmer for a further 30 to 40 minutes. Check the chicken is tender. Serve.

Chicken thighs vary in size, so you will need to use the cooking times as a guide only.  Always check chicken is thoroughly cooked before serving.


RSPCA Assured chicken breasts

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