1-2 tsp. bon SALT Natural Flakes or Sel gris salt
Pepper to taste
1/3 cup French Pantry Lavender Honey
1/3 cup dijon mustard and/or stone ground mustard
1 lb. Red Skin Potatoes or sweet potatoes, quartered
½ lb. Brussel Sprouts – cut in bite size pieces
1 red onion – chopped in bite size piece
Instructions
Preheat oven to 400°F
In a skillet heat Oil. Sear Chicken Thighs on both sides until browned.
While browning Chicken, combine garlic, salt, pepper, honey & mustard in Eco Chop. Pull until garlic is chopped and mixture is combined well. Add vegetables in mixing bowl with approx. 1/2 of the honey mustard sauce and toss to coat. Spread evenly in a Flexiflat placed on a Perforated Baking Sheet.
Once browned, place the Chicken Thighs on top of the vegetables in the Flexiflat. Using your silicone pastry brush, brush Chicken with remaining honey mustard. Bake for 30 minutes.
