MUSTARD CHICKEN THIGHS ON ROASTED VEGETABLES

The roasted vegetables with lots of garlic compliments the tangy mustard chicken. I used eggplants, courgettes, cherry tomatoes, green chillies but feel free to use more vegetables. the leftovers can be served with pasta or as a side dish with a grilled fish.

Serves 2

Time: 40 minutes

For the roasted vegetables

2 eggplants diced

1 medium courgette diced

1 cup cherry tomatoes sliced

2 tbs chopped parsley

2 garlic cloves minced

Salt and pepper

Green chillies (optional)

2 tbs olive oil

For the chicken thighs

2 tbs mustard sauce (dijon)

1 medium onion finely chopped

Salt and pepper

1 tbs chopped parsley

1 garlic clove minced

1 tbs olive oil

Method

First, preheat the oven at 180'C. Arrange the vegetables in a baking dish. Season them very well and tip it in the oven to roast for 25-30 minutes till slightly charred at the top.

While the vegetables are roasting, prepare the chicken thighs. Mix the mustard sauce, onions, garlic, salt, pepper and parsley. Heat the pan with 1 tbs oil, cook the skin side first without the mustard sauce, till the skin is browned. Apply the mustard sauce to the exposed side. Turn it after 3-4 minutes. 

After turning the chicken thighs, now apply the mustard sauce on the skin side and tip it in the preheated oven at 200'C for 10 minutes. Till cooked through and juices run clear.

Serve the mustard chicken thighs on the roasted vegetables and it's liquid. You can also serve some salad on the side.  

Vegetarians can have the roasted vegetables with cooked pasta or orzo or layer the vegetables on the cooked rice, little stock/cream with sliced tomatoes and some grated cheese on the top and baked in the oven at 180'C for 20 minutes.