One pot mustard roast chicken thighs & vegetables

One pot mustard roast chicken thighs & vegetables

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This is one of those brilliant mid-week meals where everything cooks in the same pan.

Preparation Time:  15 minutes

Cooking Time:  55 minutes

Serves:  4


8 RSPCA Assured chicken thighs
2 tbsp Dijon mustard
1 tbsp Fairtrade olive oil
2 tbsp Fairtrade soy sauce
1 large fennel bulb, sliced thickly
250g Chantenay carrots, trimmed
2 red onions, cut into wedges
6-8 garlic cloves, unpeeled
150ml dry Fairtrade white wine
Few sprigs fresh rosemary


Preheat the oven to 180C /160C fan / Gas 4.

Make one slit in the skin of each chicken thigh. Put the chicken in a large roasting tin.

Mix together the mustard, oil & soy, then add to the chicken & toss together.  Arrange the chicken, skin-side up & add the fennel, carrots, onions & garlic. Pour over the white wine & tuck in the rosemary sprigs.

Cover with foil & bake in oven for around 35 minutes. Remove foil & cook for a further 20 minutes or until chicken is well browned & cooked through, & there is no pink meat & juices run clear when chicken is pierced. Serve chicken surrounded with vegetables.  Stir juices left in pan & drizzle over  chicken & vegetables.

Recipe:  The Freedom Food Celebrity Recipe Collection

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