INGREDIENTS
8
Chicken thighs
500 g
Carrots
4 cloves
Garlic
2 tsp
Garlic powder
1
Parsley, Fresh
750 g
Potatoes, New
4 tbsp
Dijon mustard
150 g
Honey
6 tbsp
Wholegrain mustard
1/2 tsp
Black pepper, Freshly ground
1 tsp
Sea salt
1 tsp
Olive oil
4 tbsp
Water