Recipe with honey
Rapeseed honey chicken with pumpkin and parsnips
The mild, creamy rapeseed honey coats the chicken and autumn vegetables with a delicate sweetness without overpowering them. That way the flavour of the pumpkin and parsnip stays in the foreground.
⏱ Preparation 20 min · Cooking/baking time 35 min · Total 55 min · 4 servings
Ingredients
- 600 g boneless chicken thighs
- 500 g Hokkaido pumpkin, diced
- 300 g parsnips, sliced
- 1 red onion, cut into wedges
- 3 tbsp rapeseed honey
- 2 tbsp mustard (medium hot)
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dried thyme
- Salt and pepper
Method
- Preheat the oven to 200 °C (conventional, top/bottom heat).
- Spread the pumpkin, parsnips and onion on a baking tray and toss with 2 tbsp olive oil, salt and pepper.
- For the glaze, mix the rapeseed honey, mustard, apple cider vinegar, remaining oil and thyme.
- Season the chicken thighs with salt and pepper and brush with half of the glaze.
- Place the chicken on top of the vegetables and bake everything for 25 minutes.
- Brush with the remaining glaze and bake for another 10 minutes, until the chicken is browned.
- Let rest briefly before serving and drizzle with the pan juices.
Nutritional values per serving (approx.): 470 kcal · Fat 24 g · Carbohydrates 30 g · Protein 32 g
Tip: Leftovers taste very good the next day, cold in a salad with a little lamb's lettuce.
Honey used: View rapeseed honey in the shop →