We just tried this for the first time last night. It was so quick and easy and the house smelled delicious while it was baking! The original recipe is from Sandi Richard’s Cooking for the Rushed: Healthy Family cookbook. As an added bonus, any leftover potatoes make for delicious hash browns the next morning.
- 1/2 cup unsweetened orange juice
- 2 tablespoons brown sugar (I used the full amounts of sugar and honey but would probably reduce them each by about half next time)
- 2 tablespoons liquid honey
- 1 tablespoon Dijon mustard
- 10 to 12 boneless, skinless chicken thighs (800g)
- 2 teaspoons curry powder
- 1 teaspoon pepper
- 1 teaspoon seasoning (the recipe called for a specific brand but I just threw on what I thought would taste good)
- 1 cup corn flake crumbs (we used bread crumbs)
- 20 to 24 baby potatoes (or 4 large potatoes cut)
- 1 tablespoon olive oil
Combine orange juice, brown sugar, honey and mustard in small bowl. Stir. Place thighs (unravelled) in a large shallow oven proof pan. Squish them together. Spoon all the sauce evenly over chicken pieces. Sprinkle with spices and corn flake/bread crumbs in that order. Bake in oven for 50 minutes.
Slice potatoes into bite size chunks and add to a different oven-safe pan. Drizzle with olive oil and toss until well coated. Sprinkle with spice. Place in oven beside chicken. When timer rings for chicken all is ready.
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