Chicken Thigh One-Pot With Honey Mustard

Good Pair Days (Roos Michels) -
  • 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