Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(254 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal326
  • fat10g
  • saturates2g
  • carbs23g
  • sugars15g
  • fibre6g
  • protein39g
  • salt0.82g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 bone-in chicken thighs, skin removed
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g parsnip, cut into sticks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • flat-leaf parsley, to serve (optional)


  1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

  2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

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Comments, questions and tips

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6th Feb, 2015
can anyone tell me if this works with chicken legs? and if so, is there anything I need to do differently?
8th Feb, 2015
I'm sure this will work just as well with chicken legs. I've used chicken wings so they need slightly less cooking at the beginning but the parsnips need the full time when they've all been mixed together.
30th Jan, 2015
This dish is sooooo tasty. I don't think it looks particilularly appetising but it makes up for that in taste. And it is sooooo simple. I used half the quantities and myself and my 3 year old both loved it. Served with veg and mustard mash. Yum!
Bigspottedcat's picture
23rd Nov, 2014
Loved it. Halved the honey as suggested and glad I did.
28th Oct, 2014
Made this today. Added extra stock , as to get other half to eat I blended sauce/gravy(could be a useful tip if you have kids) I would agree with reducing the amount of honey in previous comments. Will be adding this to my favourites
26th Oct, 2014
Lovely dish. Halved the quantities to serve 2 and cooked for just over an hr. Add the parsnips with 30mins to go and they were just right. Will make again.
26th Oct, 2014
Love this recipe!
12th Sep, 2014
A great recipe that you can easily add to; I put in some baby new potatoes to make it even more of a one pot. Skinned and boneless thighs make it less fiddly to eat. I did let this simmer away for 90 mins and the chicken was very tender. I will probably try this in the slow cooker too.
30th Jul, 2014
I make this in bulk to freeze portions for the month. I reduce the parsnips and add carrots, sweet potatoe and green beans so its a meal in one and can be popped straight into the microwave for 4 mins after my gym classes. My husband really likes it too. Thanks for recipe.
1st Jul, 2014
Lovely easy to make dish which is packed with favour. Along with others I did add garlic and I also served mine with sweet potato mash


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