Chicken
Honey & mustard chicken thighs with spring veg
2 servings
portions50 minutes
temps totalIngrédients
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
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.
Nutrition
Taille de Portion
-
Calories
571
Lipides Totaux
30 g
Lipides Saturés
7 g
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
-
Sodium
0.8 mg
Glucides Totaux
36 g
Fibres Diététiques
7 g
Sucres Totaux
12 g
Protéines
37 g
2 servings
portions50 minutes
temps total