Name: One-Pot Honey-Glazed Chicken with Potatoes and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings (estimated)
Ingredients: 6 chicken thighs or drumsticks; 500–700 g potatoes, halved; 2 carrots, sliced into similar-sized pieces; 2 tablespoons olive oil; 2 tablespoons butter; 100 ml sweet chilli sauce; 90 ml honey; 3 tablespoons less-salt soy sauce; ¾ teaspoon Dijon mustard; 6 cloves garlic, crushed; 1 teaspoon paprika; ½ teaspoon black pepper; 1 teaspoon salt, or to taste; 1 teaspoon oregano; ½ cup chicken stock or water; Fresh parsley, finely chopped, for garnish

Method

12 steps

Season the chicken with salt, black pepper, and oregano.
Heat the olive oil and butter in a large oven-safe pot or deep pan. Add the chicken and brown well on both sides until golden, per side. Remove the chicken from the pan and set aside.
In the same pan, add the sliced onion and cook until soft and translucent,.
Add the carrots and potatoes to the pan and cook until they begin to soften,.
Season the vegetables with salt, black pepper, oregano, and paprika for colour and flavour.
Add the crushed garlic and chopped parsley, mixing well.
Add a splash of water, vegetable stock, or chicken stock to help the vegetables cook. Cover and cook until the vegetables are slightly tender,.
Prepare the honey glaze by mixing honey, soy sauce, Dijon mustard, and sweet chilli sauce until well combined.
Return the browned chicken to the pan with the vegetables.
Pour the honey glaze evenly over the chicken and vegetables.
Transfer the pan to a preheated oven at 200°C and bake uncovered for 20–30 minutes, or until the chicken is cooked through, potatoes are tender, and the glaze is sticky and glossy.
Garnish with freshly chopped parsley and serve hot.

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