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
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 45.6 g
- Carbohydrate
- 28.8 g
- of which sugars
- 15 g
- Fat
- 38.9 g
- of which saturates
- 9.8 g
- Fibre
- 6.8 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Mix the honey and mustard together. Pat the chicken thighs dry, season, and brush generously with the honey-mustard glaze.
- 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
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
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.
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