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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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Comments, questions and tips (140)

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Overall rating

A star rating of 4.5 out of 5.378 ratings

kyliembennett99981

question

Can the thighs have the bone still in?

jamesthwaite2785083

Wow it went down fantastically!

jamesthwaite2785083

Need to add, make the marinade, mix with the chicken and put in the fridge overnight and stir/mix every couple of hours. And par boil the potatoes too!

bethany77

Added a little roasted garlic and caramelised onion purées which added to the sweetness of the recipe, plus the remaining leaves of a salad leaves bag. Delicious and left room for pud! 😁

src4bailey

question

Is it good cold?

rmcfetridge32057979

Yes it was the greatest food I have ever eaten while it was cold. I highly recommend

alicat3003

This was a great recipe! Easy to prepare, cheap and delicious. As suggested by others, I par boiled the potatoes for 5 minutes before adding them to the tray and that were cooked perfectly. Thanks GF team!

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