Ingredients:
- 2 tbsp olive oil
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt and pepper to taste
- 500g baby potatoes
- 6 boneless, skin-on chicken thighs
- 300g broccoli
Method:
Pre-heat the oven to 200c
- Whisk together 1 tbsp olive oil with the honey, Dijon, garlic, oregano, basil, salt and pepper.
- Reserve half of the sauce for later.
- Using the other half of the sauce, marinade the chicken thighs for an hour.
- Toss the potatoes with 1 tbsp olive oil and a pinch of salt.
- Place the potatoes in a roasting tray and lay the chicken on top, skin side up.
- Add the broccoli and drizzle the reserved sauce over the top.
- Bake for 45 - 60 minutes or until the chicken is cooked and the potatoes tender.