Ingredients

• 400 g potatoes, cut into wedges

• 2 large carrots, sliced

• 4 garlic cloves, skin on

• 1 onion, cut into wedges

• 1 tbsp Italian seasoning

• 1 tbsp olive oil

• 1 kg bone-in, skin-on chicken thighs

 Honey Mustard Marinade

• 2 tbsp clear honey

• 1 tbsp English mustard

• 1 tsp mixed Italian herbs

• Salt & black pepper, to season

Instructions

• Marinate the chicken.
  In a large bowl, add chicken thighs, honey, English mustard, mixed Italian herbs, salt and pepper.
  Mix well to coat and set aside.

• Prep the vegetables.
  Add potatoes, carrots, onion and garlic to a large baking tray. Season with Italian seasoning, salt and pepper, then toss to coat evenly.

• Assemble.
  Place the marinated chicken on top of the vegetables. Drizzle everything with olive oil.

• Bake.
  Cook at 180°C (fan) for 45 minutes, until the chicken is golden and cooked through and the vegetables are tender.

• Optional finishing glaze.
  Mix 1 tbsp honey, 1 tbsp Dijon mustard and a splash of water. Drizzle over the chicken, garnish with fresh parsley and serve.