Honey & Mustard Chicken Thighs with Spring Veg

A self-saucing one-pot that’s like a roast dinner without the fuss.

Source: BBC Good Food

Ingredients

• 1 tbsp honey
• 1 tbsp wholegrain mustard
• 2 garlic cloves, crushed
• Zest and juice of 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

Method

1. Heat oven to 180°C fan. In a small bowl, mix together the honey1 tbsp honey, mustard1 tbsp wholegrain mustard, garlic2 garlic cloves, crushed and the lemonZest and juice of 1 lemon zest and juice. Pour the marinade over the chicken thighs4 chicken thighs, skin on and season.
2. Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes300g new potatoes, unpeeled (smaller left whole, bigger halved) in between them. Drizzle the oil over the potatoes300g new potatoes, unpeeled (smaller left whole, bigger halved) 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 spinach100g spinach and peas100g frozen peas to the roasting tray. Return to the oven for 2-3 mins until the spinach100g spinach has begun to wilt and the peas100g frozen peas are hot and covered in the mustardy sauce.