Honey-Glazed Chicken Thighs with Roast Parsnips and Gravy

Ingredients

• 8 bone-in chicken thighs
• 500 g parsnips
• 2 tbsp clear honey
• 1 tbsp wholegrain mustard
• 400 ml chicken stock
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• 4 fresh thyme

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Peel and quarter the parsnips lengthways, toss in 1 tbsp oil and season well, then spread on a large roasting tray.

2. 2

   Mix the honey and mustard together. Pat the chicken thighs dry, season, and brush generously with the honey-mustard glaze.

3. 3

   Nestle the chicken thighs among the parsnips, scatter over the thyme sprigs, and roast for 35 minutes until the chicken is golden and cooked through.

4. 4

   Remove the chicken and parsnips to a warm plate. Place the roasting tray over a medium hob flame, sprinkle in the flour and stir for 1 minute.

5. 5

   Gradually pour in the chicken stock, stirring constantly and scraping up any roasting bits, until you have a smooth gravy. Simmer for 3 minutes, season, and serve alongside.