Honey Mustard Chicken Thighs

• Chicken thigh(800 g)
• Potato(4)
• Green beans(300 g)
• Olive oil(2 tbsp)
• Honey(3 tbsp)
• Dijon Mustard(3 tbsp)
• Garlic(3 cloves)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Fresh parsley(2 tbsp)optional
• Lemon(1)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size wedges, trim the {Green beans}, and finely grate or mince the {Garlic}.

   ~10 min

2. 2

   Spread the {Potato} on a large tray, toss with {Olive oil}, half the {Salt}, and half the {Black pepper}, then roast for 15 minutes.

   ~15 min

3. 3

   Meanwhile, stir together the {Honey}, {Dijon Mustard}, {Garlic}, {Paprika}, remaining {Salt}, and remaining {Black pepper}. Pat the {Chicken thigh} dry, then coat all over with the honey mustard glaze.

4. 4

   Take out the tray, turn the potatoes, then add the {Chicken thigh} skin-side up if using skin-on. Scatter the {Green beans} around the edges and roast for 15 minutes, until the chicken is golden and cooked through.

   ~15 min

5. 5

   Rest for 5 minutes, then finish with the {Fresh parsley} and squeeze over the {Lemon}. Serve the chicken thighs over the potatoes and green beans with the sticky tray juices spooned on top.

   ~5 min