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Honey & Mustard Chicken with Spring Veg |
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| Serves 2 |
Prep 10 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp honey
1 tsp mustard
zest and juice of 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, small ones left whole, larger ones
halved
1 tbsp olive oil
100g spinach
100g frozen peas
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Heat the oven to 200C/fan
180c/gas 6. In a small bowl, mix together the honey,
mustard, lemon zest and juice. Pour the marinade over the
chicken thighs and season
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Put the chicken, skin-side up,
on a baking tray, and put the new potatoes in another tray
with enough room to add the vegetables later. 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.
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Add the spinach and peas to
the roasting tray containing the potatoes and add a little
of the roasting juices from the chicken 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 sauce.
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DAILY
DINNERS 
