Allrecipes Member

This was such a great recipe! As other reviewers have stated, the sauce leaves a wonderful "gravy" at the bottom of the dish which thickens on standing and is very flavourful. The chicken smelled great while cooking and got a great colour on it. I kept it in for the stated cooking time and it was perfectly cooked — not dry at all. There were a good amount of leftovers too although they didn't stay in the fridge for long!I used a mix of chicken thighs and legs and marinaded them for a bit ahead of time. You don't need to do this but I think it helps the flavour to develop! This sauce works very well on chicken thighs too. I used typical American mustard and doubled up on the honey since I had no brown sugar and it still turned out great. I served mine with some roasted vegatables and mashed potatoes (great for drizzling the gravy over!). I honestly couldn't recommend this recipe enough and I really encourage you to try it. Will definitely be making again!

This recipe is SO GOOD! The herbs pack in a really wonderful flavour whether they're dried or fresh. Like other reviewers, I used olive oil instead of vegetable oil and added about half a teaspoon of garlic powder, although I wouldn't say this is a necessity. However, like other reviewers, I definitely didn't need to cook the wedges for all the time stated. The temperature is correct but it only took 40-45 minutes to get my wedges really crispy and cooked through. I'd recommend cutting them thinner as this makes them more crispy and flavourful, and I'd also suggest keeping an eye on them and taking them out about halfway through the cooking time to ensure they won't burn. However, this is still a wonderful recipe. The wedges were so good that I immediately got asked how I made them!