Manuka Honey & Lemon Roast Chicken Thighs with Herb Yoghurt Slaw
Golden, sticky manuka-glazed chicken served with a crisp herb yoghurt slaw
Succulent bone-in chicken thighs glazed with a tangy manuka honey, lemon and mustard mixture, roasted until caramelised. Served with a quick herb yoghurt slaw for fresh contrast — a simple midweek roast that celebrates the unique flavour of New Zealand manuka honey.
Timing
Cook Time: PT35M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT1H
Active Time: PT25M
Ingredients
8
pieces
bone-in, skin-on chicken thighs
(Notes: about 1.2 kg total, trim excess fat)
3
tbsp
manuka honey
(Notes: preferably UMF 10–15 for flavour)
2
tbsp
Dijon mustard
(Notes: smooth)
1.5
tbsp
soy sauce
(Notes: low-salt if preferred)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
3
cloves
garlic
(Notes: crushed)
2
tbsp
olive oil
(Notes: extra virgin)
1
tsp
sea salt
(Notes: or to taste)
0.5
tsp
black pepper
(Notes: freshly ground)
3
tbsp
fresh thyme leaves
(Notes: roughly chopped, plus extra for serving)
200
g
Greek yoghurt
(Notes: for slaw)
200
g
red cabbage
(Notes: thinly shredded)
1
small
green apple
(Notes: cored and julienned for slaw)
1
tbsp
apple cider vinegar
(Notes: for slaw dressing)
1
tbsp
mint
(Notes: finely chopped, for slaw)
Instructions
Step 1
Preheat the oven to 200°C (fan-forced 180°C). Pat the chicken thighs dry with paper towel and season both sides with salt and pepper.
Tip: Dry skin ensures better caramelisation when roasting.
Timing: PT0S
Step 2
Whisk together manuka honey, Dijon mustard, soy sauce, lemon juice, crushed garlic, olive oil and chopped thyme to make the glaze and marinade. Reserve 1 tbsp of the glaze for finishing.
Tip: Warm the honey slightly if it is very thick so it combines easily — a few seconds in a warm bowl or gentle hands is enough.
Timing: PT5M
Step 3
Toss the chicken thighs in the remaining glaze to coat thoroughly. Let them sit at room temperature for 10–15 minutes while the oven heats (or refrigerate up to 1 hour if preparing ahead).
Tip: If refrigerating, bring chicken back to room temperature for 15 minutes before cooking to ensure even roasting.
Timing: PT15M
Step 4
Place the thighs skin-side up on a lined roasting tray. Roast for 30–35 minutes until the skin is deep golden and an internal temperature of 75°C is reached. Brush with the reserved glaze during the last 5 minutes to intensify the shine and flavour.
Tip: Start roasting on the middle shelf; if the skin browns too quickly, cover loosely with foil and finish cooking.
Timing: PT35M
Step 5
Meanwhile, make the herb yoghurt slaw: combine shredded cabbage, julienned apple, yoghurt, apple cider vinegar, chopped mint, a pinch of salt and a drizzle of olive oil. Stir until lightly dressed.
Tip: Prepare the slaw just before serving so it stays crisp. Adjust tang with more vinegar if needed.
Timing: PT5M
Step 6
Remove the chicken from the oven and rest for 10 minutes. Spoon any tray juices over the thighs, garnish with extra thyme and serve with the herb yoghurt slaw and lemon wedges.
Tip: Resting allows the juices to redistribute for juicier meat.
Timing: PT10M