Apologies for the deeply unappetising photograph – must do better. But it is really delicious – do try it, you will thank me!
Serves 2
(Prep 10 minutes, cook 1 hour)
4 chicken thighs, boned and skinned
Potatoes – any type, however many you will eat – cut into chunks, no need to peel
2 heaped teaspoons Dijon mustard
2 tablespoons runny honey
1 lemon, zest and juice
¼ teaspoon chilli flakes – more if you like things spicy
1 teaspoon dried oregano (or any fresh herbs you fancy, if you have them)
2 – 3 cloves garlic, grated or minced
Several grinds of the pepper mill and a pinch of salt
You will need a baking tin in which the chicken and potatoes will sit snugly in a single layer, lined with baking paper.
Pre-heat the oven to 180°C (fan).
Put the potatoes into a small saucepan with a pinch of salt, add enough water to almost cover, bring to the boil, reduce the heat and cook, covered for about 5 minutes.
Meanwhile put the chicken thighs close together in the lined baking tin – open out the thighs so that you expose as much of the flesh as possible to the heat (you get extra crispy bits by doing this). When the potatoes have had their 5 minutes, drain them and add them to the tin – make sure everything is sitting snugly in a single layer. Season with salt and pepper.
Put all the ingredients for the sauce into a small bowl and make sure everything is well mixed. Trickle the sauce over the chicken thighs and the potatoes (you may need to baste it all with a spoon to make sure everything has some of the sauce).
Bake for approximately 1 hour (but check after about 45 minutes to make sure it is not burning – it rather depends on the depth of your dish). When the chicken is ready, it should be golden brown with crispy edges and the sauce should have reduced into a sticky, caramelised glaze.
Serve with a green salad or any green veg of your choice.
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