Herb and Mustard Chicken Thighs with Glazed Baby Beets
Herb and Mustard Chicken Thighs with Glazed Baby Beets
Recipe Image

Herb and Mustard Chicken Thighs with Glazed Baby Beets

15 minutes Prep
50 minutes
This is such a versatile dish and one the whole family will love. To save on washing-up, the glazed baby beets can be cooked in the same baking dish as the chicken, providing the baking dish is flame proof to enable you to reduce the liquid to a sticky syrup at the end of cooking on a cook-top.
Lets Make It
1

Method

  1. In a small bowl combine mustards, honey, garlic and parsley then season with freshly ground pepper and salt to taste. Using the back of a spoon, coat the chicken skin in the mustard mixture and place into a greased baking dish. Combine the reserved juice, stock and brown sugar and pour half over the chicken.
  2. Roast chicken in a preheated oven of 180°C for 40 minutes until chicken thighs are golden brown in colour.
  3. Meanwhile, cut GOLDEN CIRCLE baby beets in half and place in a small saucepan. Add the remaining reserved juice mixture and bring to the boil. Reduce heat to a simmer and cook beets for approximately10 minutes or until the liquid has reduced to a thick, syrupy glaze.
  4. To serve, place chicken on a serving plate and top with glazed baby beets. Serve with creamy mashed potato and a green salad.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
4 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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