Honey mustard chicken thighs with spring vegetables

This self-saucing one-pot is like a roast dinner without the fuss. Plus, it's rich in iron, fibre and folate so a healthy meal for the family.

INGREDIENTS

2 tbsp honey
2 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 2 lemons
8 chicken thighs, skin on
600g new potatoes, unpeeled, smaller left whole, bigger halved
2 tbsp olive oil
200g spinach
200g frozen peas

INSTRUCTIONS

Step 1

Heat oven to 200C fan forced or 180C static. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.

.
Step 2

Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.

Step 3

Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

MORE RECIPES

Pesto salmon with rice salad

3 October 2023 No Comments

This punchy-pesto salmon with rice salad recipe is made using only 5-ingredients. Making it speedy to cook and even quicker to shop for.