Honey & mustard chicken thighs with spring veg

Honey & mustard chicken thighs with spring veg

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(30 ratings)

Prep: 10 mins Cook: 40 mins


Serves 2

This self-saucing one-pot is like a roast dinner without the fuss, plus it's rich in iron, fibre and folate

Nutrition and extra info

  • Easily doubled
  • Gluten-free

Nutrition: per serving

  • kcal571
  • fat30g
  • saturates7g
  • carbs36g
  • sugars12g
  • fibre7g
  • protein37g
  • salt0.8g
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  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 chicken thighs, skin on
  • 300g new potatoes, unpeeled, smaller left whole, bigger halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100g frozen peas


  1. Heat oven to 200C/180C fan/ gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.

  2. Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.

  3. Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

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Comments, questions and tips

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14th Oct, 2018
Very easy and tasty. I par-boiled the potatoes for five minutes as others have suggested and used de-boned chicken thighs which cooked perfectly in 35 minutes in my rather fierce fan oven. Used kale as I didn’t have spinach. Will definitely make again.
8th Aug, 2017
This is so easy and feels like you are having a roast! Even my fussy son ate this!
10th May, 2017
Literally just made this for myself as my husband is going abroad for a few days and I thought that it would be perfect for me for two dinners. We've both tested a bit and agree that the potatoes do need to be par boiled before hand. It's so tasty though that my other half has requested that I cook it again next week when he comes back home.
11th Apr, 2017
Very nice, I added ginger to the marinade and as suggested used kale instead of spinach. I par boliled the potatoes before adding them and cooked the whole dish for 45 minutes. Quick, easy and low cost meal.
22nd Mar, 2017
Love this, make it at least once every 3 weeks, I always boil the pots until nearly cooked, I've done it with chicken breasts and thighs both thumbs up although thighs are better.cook for about 45 mins and add veg if need to use up x
21st Nov, 2016
Didn't have spinach so used kale instead. It was delicious - my 6 year old son couldn't eat it quick enough!
28th Aug, 2016
Just made this for dinner, followed the recipe quite closely although par boiled potatoes for 5-10 min first and added some rosemary to the chicken and potatoes. The dish in general was delicious, the lemon mustard sauce was just great. However for me the cooking times were off, the chicken and potatoes were in the oven for about 45, not 35, min, and the potatoes were still not completely cooked, edible, but a little hard. So next time I would cook the potatoes until kind of soft first. But there will definitely be a next time as overall it was delicious! Went down very well with everyone.
10th Jun, 2016
Great recipe! Cut the potatoes smaller the second time so they were cooked through.
jo_ce2001's picture
19th May, 2016
Very nice and a really simple weeknight dinner. Great flavours but next time I will extend the cooking time by a little as one of the pieces of chicken not cooked right through, and despite halving the new potatoes as mentioned in the recipe, they were still a little on the firm side. It was a hit with hubby though!
23rd May, 2016
Par boil the potatoes first. Worked for me


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1st Jun, 2016
Delicious! But potatoes need longer or need to be par-boiled, still quite hard.
8th May, 2016
Made this for dinner today - it's really lovely! I'd recommend par boiling the potatoes briefly though as mine were in for the suggested cooking time and were still quite hard. Could just be my oven being rubbish!
jo_ce2001's picture
19th May, 2016
I found the same with the potatoes so I'd definitely agree with par boiling first!