Honey & mustard chicken thighs with spring veg

Honey & mustard chicken thighs with spring veg

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(94 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…

  • 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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13th Jan, 2020
I found this recipe didnt have enough flavour and was too oily (maybe cook without the olive oil if you're keeping the skin on) also needs an extra 10-15 mins in the oven
18th Oct, 2019
Loved this! Highly recommend.
25th Aug, 2019
Absolutely gorgeous tasting dish but 40 minutes is no where near the correct cooking time.
24th Nov, 2019
Same here. Still red in the middle after 40min. Needs an hour. Great dish though.
7th Jun, 2019
Delicious, nutritious, low fuss preparation and not too much to wash up. Everyone loved it so I will be making this a regular meal in our household. The only thing I changed was to boil the potatoes (15mins) before they went in the tray bake.
28th May, 2019
Very tasty recipe. Easy to do. Would agree with most comments - potatoes need to be par boiled. I did for about 8 minutes , next time would give about 12 minutes
24th Apr, 2019
I parboiled potatoes for few mins and added lots of sliced spring greens instead of spinach. Everybody loved this dish, it was so tasty and is now on my favourite list.
ta ta's picture
ta ta
3rd Apr, 2019
My bf told me that it was the best chicken what he ever had) Remind him a little bit about his mom Sunday Roast. I like this receipy - easy to cook and taste very nice. However, better to cook potatoes a little bit longer.
15th Jan, 2019
100% agree with what others have said; you really need to pre-boil the potatoes or they will just turn out hard and inedible. I’ve made this twice now and it’s my new go-to! Absolutely lovely and so easy.
10th Jan, 2019
Yum. A great quick family week night meal. Used 5 thighs for us and my little boy and upped the amount of potatoes but used the same amount of sauce. Chopped the potatoes smaller than they said (small ones in half, bigger into thirds) but still needed an extra 15mins and the oven cranking up to 200C fan in order for the sauce to get 'sticky' and the skin to crisp. Used kale instead of spinach and we liked the crispy bits of curly kale. Really nice flavour, clean plates all round :)


Lisa Butterworth's picture
Lisa Butterworth
23rd May, 2019
Anyone tried this with skinless and boneless chicken thighs? Will that change the cooking time at-all?
goodfoodteam's picture
24th May, 2019
Thanks for your question. We'd recommend sticking with thighs with the skin on to retain moisture but if you only have skinless, boneless, nestle them right into the potatoes and cook them as above for 30 - 35 mins.
5th Sep, 2019
I added some mixed veg to this recipe, made it very filling.
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!
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