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Ingredients
Method
- 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
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