One pot mustard roast chicken thighs and vegetables by Nick & Claire Bragg

Name: One pot mustard roast chicken thighs
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 8 RSPCA Assured chicken thighs; 2 tbsp Dijon mustard; 1 tbsp Fairtrade olive oil; 2 tbsp Fairtrade soy sauce; 1 large fennel bulb, sliced thickly; 250g Chantenay carrots, trimmed; 2 red onions, cut into wedges; 6-8 garlic cloves, unpeeled; 150ml dry Fairtrade white wine; Few sprigs fresh rosemary

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Headline

8 RSPCA Assured chicken thighs
2 tbsp Dijon mustard
1 tbsp Fairtrade olive oil
2 tbsp Fairtrade soy sauce
1 large fennel bulb, sliced thickly
250g Chantenay carrots, trimmed
2 red onions, cut into wedges
6-8 garlic cloves, unpeeled
150ml dry Fairtrade white wine
Few sprigs fresh rosemary

Method

This is one of those brilliant mid-week meals where everything cooks in the same pan.

Preheat the oven to 180C /160C fan / Gas 4.
Make one slit in the skin of each chicken thigh. Put the chicken in a large roasting tin.
Mix together the mustard, oil & soy, then add to the chicken & toss together. Arrange the chicken, skin-side up & add the fennel, carrots, onions & garlic. Pour over the white wine & tuck in the rosemary sprigs.
Cover with foil & bake in oven for around 35 minutes. Remove foil & cook for a further 20 minutes or until chicken is well browned & cooked through, & there is no pink meat & juices run clear when chicken is pierced.
Serve chicken surrounded with vegetables. Stir juices left in pan & drizzle over chicken & vegetables.

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