Honey Glazed Chicken Thighs

by Matthias Schmitt

Sweet, moreish, tender chicken…


8 Chicken Thighs, boneless skinless
120 ml Dry Vermouth
15 g Clear Honey
Salt, Pepper
2 tbsp. Olive Oil
1 Lemon
2 tbsp. Parsley and Basil, chopped
1 tbsp Capers

Honey Glazed Chicken Thighs


Defrost the chicken thighs in a refrigerator overnight. Remove all packaging, rinse under cold running water and pat dry with kitchen paper.

Place with vermouth, honey and oil into a large bowl, season well with salt and pepper and mix until well distributed. Tip out onto a baking tray. Cook in a preheated oven at 200ºC/180ºC Fan/400°F/Gas 6 for 35-45 minutes, or until the juices run clear.

Remove from the oven and leave to rest for 5 minutes. Half the lemon and press the juice of 1 half over the chicken, cut the other half into slices and use as garnish. Before serving sprinkle with the herbs and capers.

Serve with mash potatoes and French beans.

All times and temperatures stated are for fan ovens; if using a conventional oven the temperature must be increased by 10-20ºC

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