Chicken
Honey & mustard chicken thighs with spring veg
2 servings
portionen50 minutes
gesamtzeitZutaten
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
Anweisungen
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.
Nährwertangaben
Portionsgröße
-
Kalorien
571
Gesamtfett
30 g
Gesättigtes Fett
7 g
Ungesättigtes Fett
-
Transfett
-
Cholesterin
-
Natrium
0.8 mg
Gesamtkohlenhydrate
36 g
Ballaststoffe
7 g
Zucker insgesamt
12 g
Eiweiß
37 g
2 servings
portionen50 minutes
gesamtzeit