Honey Mustard Chicken Thighs

Charmaine Lu -
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 2 crushed garlic cloves
  • 1 lemon, zest and juice
  • 4 whole chicken thighs
  • 300g new potatoes, halved
  • 1 tbsp olive oil
  • 100g spinach leaves
  • 100g peas
  • 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