Honey Mustard Chicken Thighs

Preheat the oven to 200C. Mix the mustard, honey, garlic and lemon zest and juice in a small bowl, then season and pour all over the chicken thighs to coat. Place the chicken, skin-side up, on a baking tray. Nestle in the new potatoes, drizzle with oil and sea salt, then roast in the oven for 35 mins.
When the chicken is nicely charred in places, add the peas and spinach to the tray. Return to the oven for 5 mins for the spinach to wilt, then mix everything into the mustardy pan juices and serve with crusty bread.

40 mins

2 serving

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