Dijon Mustard and Thyme Roast Chicken

I am in the midst of my protein sparring diet. (Officially no rice for 14 Days yay!!!) The chicken came out succulent and the sides crunchy and juicy. My other half enjoyed it tremendously and boy, it was easy.

Recipe:

2 chicken thighs

1 big onion (cut into large one inch)

1 Capsicum (cubed) - Which ever color you fancy - I used yellow for the sweetness.

2 Potatoes cubed

Cherry tomatoes (Red)

(You can use broccoli, cowliflower or what ever you have in your fridge)

2 tablespoon crushed thyme

2 tablespoon of dijon mustard

1 tablespoon of plum sauce

1 teaspoon of balsamic vinegar

1 teaspoon of salt

2 teaspoon crushed black pepper

Olive oil

For the Sauce:

1 table spoon flour

1 teaspoon black pepper

chicken stock broth 1/2 cup

1 teaspoon worcester sauce

Salt

Combine the thyme, black pepper, dijon mustard, plum sauce, salt, pepper and balsamic vinegar. set 4 teaspoon aside for the sides.

Marinade the chicken thigh with the above and leave for 1 hr to overnight in your fridge.

pour the balance of the marinade with the olive oil and mix with the sides.

Arrange the chicken in the middle of the baking tray and pour all the sides surrounding the chicken. Make sure you drizzle the chicken with olive oil before you start roasting it.

Heat up the oven to 400f and roast in that temperature for 30 minutes and after that lower the temperature to 300f and roast for another 15 minutes. (45 Minutes).

Once the roasting is done, arrange the chicken and sides in the plates and make sure you leave a few onions in the baking tray.

Place the baking tray containing all the chicken juice and fats to the stove with small fire. Once the juice and oil is heating up put in the flour and whisk until flour dissolve and add chicken stock broth about half a cup and add in pepper, worcester sauce and salt to taste. Stir constantly until you get a sauce consistency and pour on top of chicken.

Enjoy.. This recipe is worth it seriously :)