Online Reporter
Ingredients
For the chicken
4 bone-in, skin-on chicken thighs;
1 tablespoon olive oil;
1 tablespoon garlic powder;
1 tablespoon paprika;
Salt and freshly ground black pepper to taste
For the honey, mustard and thyme sauce
Quarter cup Dijon mustard;
Quarter cup honey;
1 tablespoon apple cider vinegar;
1 tablespoon olive oil;
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme);
Salt and pepper to taste
Method
Preparing the chicken
Preheat your oven to 425°F (220°C).
In a large bowl, combine the chicken thighs with olive oil, garlic powder, paprika, salt and pepper.
Toss to coat the chicken evenly.
Baking the chicken
Place the chicken thighs, skin side up, on a baking sheet lined with parchment paper or a lightly greased wire rack.
Bake in the preheated oven for 30-35 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Making the honey, mustard and thyme sauce
While the chicken is baking, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, thyme, salt and pepper in a small bowl until smooth and well combined.
Taste and adjust seasoning as needed.
Glazing the chicken
Once the chicken is done, remove it from the oven.
Brush the honey, mustard and thyme sauce generously over the crispy skin of each chicken thigh.
Return the chicken to the oven and bake for an additional 5-10 minutes, allowing the glaze to caramelise and become sticky.
Serving
Remove the chicken from the oven and let it rest for a few minutes.
Serve with additional honey, mustard and thyme sauce on the side.
This dish pairs wonderfully with roasted vegetables, mashed potatoes or a fresh salad.
Tips
You can use chicken breasts instead of thighs; just adjust the baking time, as they may bake faster.
For extra crunch, broil the chicken for the last 2-3 minutes after glazing.
Feel free to add a pinch of cayenne pepper to the sauce for an added kick.
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Grilled pumpkin and beetroot salad with orange vinaigrette
Ingredients
400g pumpkin, peeled and cut into wedge;
3 medium beetroots, roasted or boiled until tender, then peeled and cut into wedges;
2 tablespoons olive oil;
Salt and freshly ground black pepper;
50 g arugula (rocket) or baby spinach;
50 g goat cheese or feta, crumbled (optional);
2 tablespoons toasted pumpkin seeds or walnuts
For the orange
blossom
vinaigrette
3 tablespoons olive oil;
1 tablespoon white wine vinegar (or apple cider vinegar);
1 tablespoon orange juice;
1 teaspoon honey or maple syrup;
Salt and pepper, to taste
Method
Roast or grill the pumpkin
Preheat oven to 200 °C (400 °F) or heat a grill pan.
Toss pumpkin wedges with olive oil, salt and pepper.
Roast or grill for 20-25 minutes, turning once until golden and tender.
Prepare the beetroot
Roast whole beetroots wrapped in foil (about 45-60 minutes at 200 °C) or boil until tender.
Peel and cut into wedges.
Season lightly with salt.
Make the vinaigrette
Whisk together olive oil, vinegar, orange juice, honey, salt and pepper until emulsified.
Assemble the salad
On a platter, layer arugula, roasted pumpkin and beetroot wedges.
Drizzle with orange blossom vinaigrette.
Sprinkle with goat cheese or feta and toasted pumpkin seeds or walnuts.
Serve warm or at room temperature — Wires
