Chicken with potatoes and carrots in honey garlic sauce

• 5 chicken thighs
• 1 teaspoon of oregano
• Salt
• Black pepper
• 4-5 potatoes
• 7-8 small carrots
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 onion, finely chopped
• 4 large cloves of garlic, finely chopped
• 1/2 bunch of parsley, finely chopped
• 90 ml of honey
• 100 ml of sweet chili sauce
• 3 tablespoons of soy sauce
• 3/4 tablespoons of Dijon mustard

1. Season the chicken with salt, pepper and oregano.
2. Peel, wash and cut the potatoes into large cubes.
3. Cut the carrots into large pieces.
4. In a large frying pan, heat the olive oil and butter.
5. Once the butter has melted, fry the chicken on both sides until golden brown.
6. Remove the chicken from the pan and add the onion. Sauté until translucent.
7. Add the potatoes and carrots and fry for 5 minutes, stirring constantly.
8. Add the parsley and garlic and continue cooking on low heat.
9. In another pan, combine the honey, chili sauce, soy sauce and mustard. Stir to combine and simmer for 5 minutes until thickened.
10. Place the potatoes and carrots in a baking dish, add the chicken pieces on top and pour over the sauce.
11. Bake in a preheated oven at 200°C for 25-35 minutes, or until golden brown.
12. Enjoy!

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