Tasty oven-roasted dish of chicken thighs and vegetables is quick and no trouble to cook. It is perfect for a family dinner or festive table. You can serve roasted golden-browned chicken pieces and delicious vegetables in a spicy sauce right in a baking tray. We believe your guests are going to be wowed with this meal.

✅ Ingredients:
• chicken thighs – 28 oz /800 g
• potato – 24 oz /700 g
• carrot – 5 oz /150 g
• red onion – 3 oz /100 g
• garlic – 6 cloves
• dry white wine – ¼ cup /50 ml
• olive oil – 5 tbsp
• honey – 3 tbsp
• mustard – 1½ tsp
• wholegrain mustard – 1½ tsp
• salt – 3 tsp
• dried oregano – 1 tsp
• pepper blend – 2½ tsp
• rosemary – to taste
• thyme – 4 sprigs
• sage – 5 leaves
• 1 lemon zest
• 1 lemon juice

✔︎ You will need:
• oven
• 2 deep bowls
• baking tray
• carving board

Preparation:
1. In a deep bowl combine 4 chopped garlic cloves, 1 tsp of oregano, 1½ tsp of pepper blend, 1½ tsp of salt, half of 1 rosemary sprig, 2 small thyme sprigs, 1 lemon zest and juice, regular and wholegrain mustard, honey, 3 tbsp of olive oil and dry white wine.
2. Marinate the chicken thighs in the sauce.
3. In another deep bowl combine 2 tbsp of olive oil, 1½ tsp of sea salt, 1 tsp of ground pepper blend, greens of a half of a rosemary sprig and 2 small thyme sprigs, 5-6 sage leaves.
4. Cut the potato into large wedges, carrot into round slices and red onion into feathers, place all into the bowl and incorporate with the sauce well.
5. Spread the vegetables on the edges of deep baking tray, lay the chicken thighs in the centre and pour it with the rest of marinade. Halve the lemon and place in the baking tray.
6. Put in the oven preheated to 350°С /180°C and roast for 40 minutes.
7. Serve the roasted chicken and vegetables sprinkled with greens as a main course.