Chicken Thigh One-Pot With Honey Mustard
Chicken Thigh One-Pot With Honey Mustard



  • 1 tbsp runny honey
  • 1 tbsp wholegrain mustard
  • 2 crushed garlic cloves
  • Zest and juice of 1 lemon
  • 4 whole chicken skins
  • 300g new potatoes
  • 1 tbsp olive oil
  • 100g peas
  • 100g spinach
  • Heat the oven to 200C. Mix the honey, mustard, garlic, lemon juice and zest in a bowl, and pour the marinade all over the chicken thighs and season well. Place the chicken skin-side up in a baking tray, and nestle the potatoes between them. Drizzle with the oil and sprinkle with sea salt, then roast for 35 mins.
  • Add the peas and spinach to the roasting tray. Return to the oven for 3 mins, for the spinach to wilt and everything is covered in the mustard sauce. Serve with crusty bread and kale.
40 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box