Honey & mustard chicken thighs with spring veg
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.5 out of 5.440 ratingsRate
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This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
Easily doubled
Dairy-free
Egg-free
Gluten-free
Healthy
High-protein
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp honey
-
1 tbsp wholegrain mustard
-
2 garlic cloves
crushed
-
zest and juice 1 lemon
-
4 chicken thighs
skin on
-
300g new potatoes
unpeeled, smaller left whole, bigger halved
-
1 tbsp olive oil
-
100g spinach
-
100g frozen peas
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Nutrition: per serving
-
kcal477
low
-
fat20g
-
saturates4g
-
carbs38g
-
sugars14g
low
-
fibre7g
high
-
protein33g
high
-
salt0.73g
low
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Method
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, May 2016
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A star rating of 4.5 out of 5.440 ratings
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