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Recipes Carnivore
Ovenbaked Honey-Mustard Chicken

Midweek winner: Sticky honey and mustard chicken thighs.


  • 8 chicken thighs
  • salt and freshly ground black pepper
  • 15 ml (1 T) sunflower oil
  • 2 garlic cloves, crushed
  • 65 ml  honey
  • 45 ml (3 T) wholegrain mustard
  • 30 ml (2 T) Dijon mustard
  • 125 ml Rhodes Quality 100 % Orange Fruit Juice Blend
  • 500 g baby potatoes, halved



  1. Season the chicken thighs with salt and pepper.
  2. Heat the oil in a heavy bottomed saucepan that can go from the stove into the oven.
  3. Brown the chicken thighs for a few minutes on each side and set aside.
  4. Drain any excess fat and then fry the garlic in the same pan for 1 minute until fragrant.
  5. Add the honey, mustards, and Rhodes Quality 100 % Orange Fruit Juice Blend to the pan.
  6. Whisk well and bring to the boil.
  7. Reduce the heat to a simmer and season the sauce to taste.
  8. Add back the chicken.
  9. Add the potatoes.
  10. Transfer the saucepan to an oven preheated oven to 180 C and bake for 45 minutes or until the potatoes are tender and the chicken golden and cooked through.

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