One Pan Mustard Chicken Thighs
One Pan Mustard Chicken Thighs



  • 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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