Umami
Umami

Chicken

Honey & mustard chicken thighs with spring veg

2 servings

portionen

50 minutes

gesamtzeit

Zutaten

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

portionen

50 minutes

gesamtzeit
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