Season the Chicken:
Season the chicken thighs with salt and pepper on both sides.
Fry the Chicken:
Melt the butter in a pan over medium heat.
Fry the chicken thighs until golden brown on both sides. Remove the chicken from the pan and set aside.
Prepare the Vegetables:
Cut the potatoes into pieces.
Slice the carrots into thicker rounds.
Dice the onion and chop the garlic.
Finely chop the parsley.
Cook the Vegetables:
In the same pan used for the chicken, fry the onion until it becomes translucent.
Add the potatoes and carrots, frying for a few minutes until they start to soften.
Add the garlic and parsley, and cook for another minute.
Prepare the Sauce:
In a separate pan, combine the honey, sweet chili sauce, soy sauce, and mustard.
Stir over low heat until the ingredients are well combined and dissolved.
Assemble the Dish:
Transfer the fried vegetables to a baking dish.
Place the chicken thighs on top of the vegetables.
Pour the sauce evenly over the chicken and vegetables.
Bake the Dish:
Preheat your oven to 350°F (180°C).
Bake the dish for about 40 minutes, or until the chicken is fully cooked and the vegetables are tender.
Enjoy your delicious Chicken Thighs and Potatoes hot from the oven!
Nutrition Information (Per Serving)
Calories: 450
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 100mg
Sodium: 800mg
Total Carbohydrates: 35g
Dietary Fiber: 4g
Sugars: 20g
Protein: 20g
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