Who doesn’t love an easy midweek meal that doesn’t take long to prepare and only uses one dish! This recipe has become a staple in our house since it’s creation. I’ll often mix up the vegetables that I roast with this dish. It works very well with wedges of leek and pieces of cauliflower.
This dish is lovely served with some fresh salad greens and our Baked Spelt & Olive Focaccia Bread. Find the recipe here.
When I make this dish I do a few things:
- Double the recipe for the marinade. Use half of the marinade for your dish and store the remaining marinade in a jar in your fridge. It’ll keep for a week in your fridge and make things a bit quicker the next time you make this dish.
- I like to marinate the chicken thighs overnight if I can or at least for 8 hours. So I’ll prepare this in the morning and let it marinate for the day before cooking it in the evening.
Note: to make this recipe Whole30 compliant, replace the honey with 2 pitted medjool dates. Make sure they are fresh medjool dates that are soft. This will ensure they break up properly in the marinade.
Happy sprouting, baking and cooking!