Honey Mustard Broiled Chicken Thighs with Carrots and Parsnips
Chicken thighs glazed with honey and mustard, broiled until the skin chars and the meat stays juicy, roasted over carrots and parsnips that soak up the glaze.
- Total
- 55 min
- Prep 15 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Resting meat
- Savory
- Oven
Instructions
-
Heat the oven to 220°C. Line a large rimmed baking tray with aluminium foil. Peel the carrots and parsnips, then cut them into 2 cm chunks.
~10 min
Cutting vegetables into uniform 2 cm chunks ensures they cook at the same rate and brown evenly.
-
Toss the carrots and parsnips on the tray with the olive oil, 3/4 tsp of the salt and the black pepper. Spread them in a single layer and roast for 15 minutes, until the edges start to brown.
~15 min
A single layer with space between pieces lets them roast and caramelize instead of steaming.
Roasting Roast vegetables in a single layer at high heat to caramelize; avoid crowding or they steam. For chicken, roast then broil to char the glaze without drying the meat.
-
While step 2 cooks
While the vegetables roast, stir the mustard, honey and remaining 1/2 tsp salt in a mixing bowl. Pat the chicken thighs dry, add them to the bowl and turn to coat.
~5 min
Patting the chicken dry helps the glaze adhere and prevents excess moisture from steaming the skin.
-
Push the roasted vegetables to the edges of the tray and set the chicken thighs in the centre, skin side up. Spoon any glaze left in the bowl over the chicken.
~5 min
Crowding the chicken in the centre and pushing vegetables to the edges allows the chicken to brown while the vegetables continue roasting.
-
Roast for 15 minutes, then switch the oven to broil and cook 5 minutes more, until the glaze chars in spots and the chicken reaches 74°C in the thickest part.
~20 min
Broiling at the end chars the glaze and crisps the skin without overcooking the meat.
Roasting Roast vegetables in a single layer at high heat to caramelize; avoid crowding or they steam. For chicken, roast then broil to char the glaze without drying the meat.
-
Rest the chicken and vegetables on the tray for 5 minutes before serving.
~5 min
Resting allows juices to redistribute so they don't run out when cut, keeping the meat moist.
Resting meat Rest meat for 5-10 minutes after cooking so juices redistribute; cutting immediately lets them run out and the meat dries.