The One pot Honey and Mustard Parsnip Chicken is perfect Autumn or winter warmer. So easy, deliciously tender and tasty.
Chicken thighs slow cooked with parsnip in Mellow Yellow Honey and Mustard Dressing.
500g Parsnips (Unpeeled weight)
8 Boned skinless chicken thighs halved
2 onions peeled and sliced into large chunks
125ml Mellow Yellow Honey Mustard Dressing
1 small teaspoon salt
Casserole dish with a well fitting lid
Preheat the oven to 180ºC. Peel and quarter the parsnips. Halve each chicken thigh and place into the dish with the parsnips and onion. Add the dressing salt and pepper, stir to thoroughly coat the parsnip, onion and chicken. Put the lid on (must be well fitting) and cook in the oven for 1 hour. After 1 hour remove the lid and cook for a further 15 minutes to brown slightly but be careful not to leave it browning for too long as you want to keep the chicken moist. Sprinkle over some fresh parsley and serve with steamed green vegetables.