01 -
Sprinkle chicken thighs evenly with salt and black pepper on both sides and set aside.
02 -
Melt a portion of butter in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down. Sear for 5 minutes per side until golden brown. Remove chicken and set aside.
03 -
In the same pan, add more butter if needed. Sauté chopped onion for 2–3 minutes until softened. Add minced garlic and cook 1 minute. Add potato chunks and carrots, stirring to coat in butter and aromatics. Cook for 10 minutes, stirring occasionally, until vegetables are slightly softened and turning golden. Stir in chopped parsley.
04 -
Transfer sautéed vegetables to an oven-safe baking dish or roasting tray. Arrange browned chicken thighs on top of the vegetables.
05 -
In a small saucepan over low heat, combine butter, honey, sweet chili sauce, soy sauce, and Dijon mustard. Whisk until melted and smooth, simmering gently until slightly thickened. Evenly pour glaze over chicken and vegetables.
06 -
Preheat oven to 175°C. Bake uncovered for 40 minutes, or until chicken is fully cooked and potatoes are fork-tender. Baste chicken with glaze halfway through baking.
07 -
Remove from oven and let rest for 5 minutes before serving. Present warm, accompanied by your choice of sides such as steamed greens or crusty bread.