Honey & mustard chicken thighs with spring veg

Prep 10 mins

Cook 40 mins

Serves 2

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kcal 477

fat 20g

saturates 4g

carbs 38g

sugars 14g

fibre 7g

protein 33g

salt 0.73g

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Ingredients

• 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

Instructions

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.