Chicken Thighs with Roasted Potatoes

Ingredients:

• 5 chicken thighs
• 5 potatoes
• 2 carrots
• 3 cloves of garlic
• 1 onion
• 3 1/2 tablespoons of butter
• 1 bundle of parsley
• Salt (to taste)
• Pepper (to taste)
• 1/3 cup of honey
• 1/3 cup of sweet chili sauce
• 1/4 cup of soy sauce
• 1 tablespoon of mustard

Instructions:

1. Season the Chicken:
   • Sprinkle salt and pepper on both sides of the chicken thighs.
2. Sear the Chicken:
   • In a pan over medium heat, melt butter.
   • Sear the chicken thighs until they turn golden brown on both sides. Remove and set aside.
3. Prepare the Vegetables:
   • Cut the potatoes into chunks.
   • Slice the carrots into thick rounds.
   • Dice the onion and finely chop the garlic and parsley.
4. Cook the Vegetables:
   • Using the same pan used for the chicken, sauté the onion until translucent.
   • Add potatoes and carrots, cooking until they begin to soften.
   • Add garlic and parsley, cooking for an additional minute.
5. Make the Sauce:
   • In a separate pan, combine honey, sweet chili sauce, soy sauce, and mustard.
   • Stir over low heat until well combined and dissolved.
6. Assemble the Dish:
   • Transfer cooked vegetables to a baking dish.
   • Place chicken thighs on top.
   • Pour sauce evenly over chicken and vegetables.
7. Bake the Dish:
   • Preheat oven to 350°F (180°C).
   • Bake for approximately 40 minutes, or until chicken is fully cooked and vegetables are tender.

Enjoy this savory and satisfying dish of chicken thighs and roasted potatoes, perfect for any occasion!