Honey and Balsamic Glazed Chicken with Potatoes
Ingredients:
1 tbsp balsamic vinegar
150g sweetheart cabbage
2 x carrot
300g free-range chicken thighs
25g honey
1 tbsp wholegrain mustard
1 red onion
300g baby white potatoes
1 handful of fresh rosemary (use half)
1 chicken stock cube
Method:
Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Dissolve the stock cube in a jug with 150ml boiling water.
Halve the potatoes lengthways, then place in a saucepan. Cover with boiling water, boil for 8 mins, then drain.
Meanwhile, cut the onion into 12-16 wedges (keeping the root intact). Peel the carrots and cut into 1cm cubes. Finely chop the rosemary leaves. Place all in an ovenproof dish with the chicken and mix together. Lightly season with sea salt and black pepper, pour in the stock and roast for 15 mins.
Meanwhile, cut the cabbage lengthways into 4 wedges. Make the sauce by mixing the honey, mustard and vinegar in a bowl.
After 15 mins, add the cabbage, potatoes and sauce to the tray of chicken. Stir and cover with foil. Roast for a further 10-15 mins, until the chicken is cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
Serve the honey and balsamic chicken with the potatoes.