Honey & mustard chicken thighs with spring veg

Honey & mustard chicken thighs with spring veg

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(67 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    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
    Lemon

    Lemon

    le-mon

    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
    Spinach

    Spinach

    spin-atch

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

  • 100g frozen peas

Method

  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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jessicarichardson
7th Jun, 2019
4.05
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.
Andyp007
28th May, 2019
4.05
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
Robinsonclan
24th Apr, 2019
5.05
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
5.05
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.
Sapphyowl
15th Jan, 2019
4.05
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.
hannahspruijt
10th Jan, 2019
4.05
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 :)
pizzalady
14th Oct, 2018
5.05
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.
Lauraandchrislo...
8th Aug, 2017
5.05
This is so easy and feels like you are having a roast! Even my fussy son ate this!
CeriB
10th May, 2017
4.05
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.
Misty51
11th Apr, 2017
5.05
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.

Pages

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
goodfoodteam
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.
FAW
1st Jun, 2016
5.05
Delicious! But potatoes need longer or need to be par-boiled, still quite hard.
Julit86
8th May, 2016
4.05
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
jo_ce2001
19th May, 2016
3.05
I found the same with the potatoes so I'd definitely agree with par boiling first!
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