- 4 chicken thighs
- 1 tsp oregano
- Salt
- Black pepper
- 4-5 potatoes, roughly chopped
- 7-8 small carrots, sliced into ¼-inch thick
- 2 tbsp olive oil
- Butter
- 1 white onion, diced
- 2 tbsp minced garlic
- A handful of parsley
Honey lemon sauce
- 90ml (6 tbsp) honey
- 100 ml (approx. ½ cup) sweet chili sauce, or to taste
- 2 tablespoons lemon juice
- 3 tbsp soy sauce
- ¾ tbsp Dijon mustard
Putting it all together
Preheat the oven to 180°C.
Season the chicken thighs with salt & pepper on both sides.
Roughly chop the potatoes and the carrots to about a half a centimetre thick.
Heat up a frying pan, add the oil followed by the butter, let the butter melt before adding the chicken thighs.
Sear them nicely on both sides until lightly brown and crispy.
Remove the chicken thighs from the pan once done cooking, then set them aside.
In the same pan and oil, add the chopped onion, then saute until translucent before adding the potatoes, carrots, garlic, and parsley.
Give them a toss until well combined, then let them cook while preparing the sauce.
In a separate pan, add the sauce ingredients and stir, cook until bubbly and has a thick consistency.
Put the chicken back into the pan of veggies, then drizzle the sauce all over them.
Bake for about an hour.
Serve and enjoy!