Prep 10 mins
Cook 40 mins
Serves 2
kcal 477
fat 20g
saturates 4g
carbs 38g
sugars 14g
fibre 7g
protein 33g
salt 0.73g
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
Method
- 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.
- 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.
- 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.
