Chicken thighs with Brussels sprouts
Ingredients
for 4 people
| 2 tbsp | honey mustard |
| 3 tbsp | olive oil |
| 2 tbsp | apricot jam |
| ½ tsp | chilli flakes |
| 1 | organic lemon use a little grated zest and 1 tbsp of juice |
| 1 tsp | salt |
| 4 | chicken thighs, approx. 180 g each |
| 600 g | waxy potatoes, cut into wedges |
| 500 g | Brussels sprouts, cut in half |
| 100 g | dried apricots (sweet), cut in half |
| 1 | garlic, cut in half |
| 5 sprigs | rosemary |
| ½ tsp | salt |
How it's done
Marinade
Combine the mustard, oil, jam and chilli flakes with the lemon zest and juice, season with salt. Coat the chicken with half of the marinade. Mix the potatoes, sprouts, apricots, garlic and rosemary with the remainder of the marinade, season with salt, place on a baking tray lined with baking paper, place the chicken on top.
To roast in the oven
Approx. 45 mins. in the centre of an oven preheated to 200°C.
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