Preheat oven to 200C/400F
Place the chicken thighs skin side up, in a little oil along with the new potatoes and carrots in an oven proof dish and place in the oven for an hour basting half-way through with the pan juices.
Add the jar of Chicken Tonight Honey & Mustard Sauce for the final 15 minutes and serve.
| 1 | 500g Jar of Chicken Tonight Honey & Mustard Sauce |
| 8 | Chicken thighs with skin on. |
| 500g | New potatoes |
| 250g | Chantenay Carrots |
Recipe tipsMop up the sauce with a piece of crusty bread. Yummy.
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