One pot mustard roast chicken thighs and vegetables by Nick & Claire Bragg

Current rating: 3 stars Rate this recipe
Headline
  • 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
Method

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

  • 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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