Recipe with honey

Spring Blossom Honey Chicken with Brussels Sprouts

The mild, delicately creamy spring blossom honey forms a gentle glaze around the chicken thighs, taking the bitter edge off the Brussels sprouts.

⏱ Preparation 20 min · Cooking/baking time 45 min · Total 65 min · 4 servings

Ingredients

• 4 chicken thighs (approx. 220 g each)
• 600 g Brussels sprouts
• 2 tbsp spring blossom honey
• 2 tbsp mustard (medium hot)
• 3 tbsp olive oil
• 1 tsp dried thyme
• 2 cloves of garlic
• Salt, pepper
• 100 ml vegetable stock

Method

1. Preheat the oven to 200°C (top/bottom heat). Pat the chicken thighs dry and season with salt and pepper.
2. Mix the spring blossom honey with mustard, 1 tbsp olive oil, thyme and crushed garlic to make a glaze.
3. Place the chicken thighs in an ovenproof dish and brush all over with the honey-mustard glaze.
4. Trim the Brussels sprouts, halve them and toss with the remaining olive oil, salt and pepper, then arrange around the chicken.
5. Pour the vegetable stock around the edge of the dish and place it in the oven for 45 minutes.
6. Halfway through the cooking time, baste the thighs once with the pan juices so the glaze turns nicely glossy.
7. Let rest briefly before serving and drizzle with the pan juices.

Nutritional values per serving (approx.): 540 kcal · Fat 34 g · Carbohydrates 16 g · Protein 42 g

Tip: If the glaze gets too dark, loosely cover the thighs with foil and continue cooking for the final few minutes.

Honey used: View spring blossom honey in the shop →

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