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🍽️ Crispy Chicken with Honey-Mustard Glaze and Roasted Vegetables

888 kcal · 30 min · 4 servings

Ingredients

• 8 chicken drumsticks
• 1 kg waxy potatoes
• 2 red bell peppers
• 4 tbsp vegetable oil
• salt
• pepper (from the mill)
• 200 ml chicken broth
• 2 tbsp honey
• 5 tbsp coarse mustard

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the chicken thighs under cold running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Wash the potatoes thoroughly under running water.
5. 5. Cut the potatoes into evenly sized pieces, keeping the skin on.
6. 6. Wash the bell peppers, then remove the stems and seeds.
7. 7. Cut the bell peppers into rough chunks.
8. 8. Line a roasting pan with baking paper.
9. 9. Place the potato pieces into the prepared roasting pan.
10. 10. Drizzle the potatoes with two tablespoons of oil.
11. 11. Season the potatoes with salt and pepper.
12. 12. Add the broth to the potatoes.
13. 13. Whisk the honey, mustard, and remaining oil together in a small bowl.
14. 14. Generously coat the chicken pieces with the honey-mustard mixture.
15. 15. Place the chicken pieces on top of the potatoes in the roasting pan.
16. 16. Place the roasting pan into the preheated oven.
17. 17. Simmer the chicken for 35 to 45 minutes.
18. 18. Turn the potatoes occasionally during the cooking time.
19. 19. Add the pepper chunks during the last 15 minutes of cooking.
20. 20. Cover the chicken with aluminum foil if it starts to brown too much.
21. 21. Season the finished dish to taste with salt and pepper.
22. 22. Serve the chicken hot.

Nutrition per serving

• kcal: 888
• Protein: 65 g · Fett/Fat: 47 g · Carbs: 49 g