Sweet and Savory Chicken Thighs with Vegetables

Pat the chicken thighs dry with paper towels. Season them generously with salt, ground black pepper, and oregano.

Step 2: Brown the Chicken
Heat vegetable fat in a large skillet over medium-high heat.

Add the chicken thighs to the skillet, skin-side down, and cook for about 5-7 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

Step 3: Prepare the Vegetables
In the same skillet, melt 40 grams of butter over medium heat.

Add the finely chopped onion and chopped carrot, and sauté for about 5 minutes, until softened.

Add the peeled and cut potatoes to the skillet, and cook for an additional 5 minutes, stirring occasionally.

Step 4: Make the Sauce
In a small bowl, mix together 2 tablespoons honey, 4 tablespoons soy sauce, 2 tablespoons sweet chili sauce, 1 tablespoon Dijon mustard, and 4 cloves minced garlic.

Step 5: Combine and Cook
Return the browned chicken thighs to the skillet, placing them on top of the vegetables.

Pour the prepared sauce over the chicken and vegetables.

Cover the skillet and cook on medium-low heat for about 25-30 minutes, until the chicken is fully cooked and the vegetables are tender.

Step 6: Garnish and Serve
Once cooked, garnish with fresh parsley for a pop of color and added flavor.

Serve hot, and enjoy your delicious Sweet and Savory Chicken Thighs with Vegetables!

Serving and Storage Tips