Honey Chili Chicken Thighs with Roasted Potatoes and Carrots

Season chicken thighs with salt and pepper.

Prepare the Vegetables

Cut potatoes into chunks and coarsely chop the carrots.

Finely chop the onion, garlic, and parsley.

Fry the Chicken

In a pan, melt butter and fry chicken thighs for 5 minutes on each side until golden.

Remove chicken and set aside.

Cook the Vegetables

In the same pan, sauté potatoes, carrots, onion, garlic, and parsley for about 10 minutes.

Prepare the Honey Sauce

In a separate pan, mix honey, sweet chili sauce, soy sauce, and mustard until smooth.

Assemble and Bake

Place the sautéed potatoes and vegetables in a baking dish.

Top with chicken thighs and pour the honey sauce over everything.

Bake in the oven at 350°F (175°C) for 40 minutes, or until fully cooked.

Serving and Storage Tips