METHODPreheat the oven to 200°C/180°C Fan/Gas mark 6.
Place the cooked potatoes and shallots in a baking tray and drizzle with oil.
In a large bowl add the lemon juice, mustard, honey and garlic - stir through.
Add the chicken to the bowl and coat with the marinade.
Place the chicken on top of the potatoes, season with salt, pepper and thyme.
Place in the oven and bake for 45-50 minutes until the chicken is cooked through and the skin is crispy and the potatoes are golden. Sprinkle with chopped parsley and serve with seasonal vegetables.
Serve and enjoy!
Serves: 4
Preparation: 5 mins
Cooking: 45 mins
750 g Albert Bartlett Original Rooster Potatoes (cooked until tender & halved or quartered)
2 shallots (peeled & quartered)
1-2 tbsp olive oil
2 lemons (juice only)
1 tbsp wholegrain mustard
2 tbsp honey
2 garlic cloves (peeled & crushed)
1 tsp dried thyme
8 chicken thighs (skin on)
Sea salt & pepper (freshly ground)
To serve:
1 small handful of flat leaf parsley (finely chopped)
Seasonal vegetables