These Honey Mustard Lemon Chicken Thighs are a fantastic flavour combination & is all made in one pan!
PREP Time: 10 mins / TOTAL TIME 55 mins / Serves 4
4-5 chicken thighs bone in, skin on or off
Salt and pepper to season
1-1/2 tablespoons garlic powder
sussed 2cal Spray Sunflower Oil.
1 tablespoon minced garlic
5 tablespoons sussed Honey Mustard Dressing
2 tablespoons water
1 red bell pepper cut into slices
1 green bell pepper cut into slices
8 ounces (250 g) green beans
1 lemon cut into slices
1 pound (500g) baby potatoes quartered OPTIONAL
Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
Spray a large, oven-proof non-stick pan with sussed 2cal Spray Sunflower Oil & heat over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
Fry the garlic in the same pan around the chicken for 1 minute until fragrant.
Add the sussed Honey Mustard Dressing and water to the pan, mixing well, and combine all around the chicken. P
Add in the potatoes (OPTIONAL), mix them through the sauce & place lemon slices on top.
Season with salt and pepper, to your taste. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes.
Remove from the oven, add in the green beans & peppers (mixing them through the sauce), and return to the oven to bake for a further 10 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.