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Ingredients
Method
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 2 crushed garlic cloves
- Zest and juice of 1 lemon
- 4 chicken thighs
- 300g new potatoes, halved
- 1 tbsp olive oil
- 100g spinach leaves
- 100g peas
- Preheat the oven to 200C. Mix the honey, garlic, mustard and lemon in a bowl, then pour over the chicken thighs and season well. Pop the chicken - skin-side up - in a deep baking tray, and nestle the potatoes between them. Roast for 35 mins or until the skin is nicely caramelised.
- Add the peas and spinach to the tray, and cook for 5 mins more in the oven, or until the spinach is wilted and everything is coated in mustard sauce. Serve immediately.
40 mins
2 serving
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