Sticky-glazed chicken thighs with crispy potatoes and snappy beans

≈ $3.28/serving$3.31at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• chicken thigh (bone-in, skin-on)550 g
• honey3 tbsp
• mustard3 tbsp
• garlic2 cloves
• yellow potato3 ea
• green bean2 handfuls
• lemon1 ea

Method

1Roast the potatoes and chicken

• •Heat the oven to 425F.
• •Cut the potatoes into 1 inch chunks, skin on, and toss with 1 tbsp oil and a pinch of salt on a sheet pan.
• •Pat the chicken thighs dry, season generously with salt and pepper, and nestle them skin side up among the potatoes.
• •Roast 25 minutes.

2Glaze

• •Meanwhile, stir the honey, mustard and minced garlic together.
• •Brush the glaze thickly over the chicken.
• •Roast 12 to 15 minutes more until the glaze is sticky, the skin is burnished and the chicken reads 175F at the bone.

3Cook the green beans

• •Trim the green beans.
• •Cook them in a pan with 1/4 cup water, covered, 3 minutes until crisp-tender.
• •Drain, season to taste, and squeeze over half of the lemon.

4Plate

• •Plate the chicken and potatoes, spooning any pan glaze over top.
• •Serve with the green beans and the remaining lemon in wedges.