Lemon, Honey and Mustard Chicken Thighs
Ingredients
2 tbsp honey
1 1/2 tbsp English mustard
3 garlic cloves
Juice and zest of 2 lemons
5 chicken thighs
400g new potatoes
2tbsp olive oil
150g spinach
125g garden peas (frozen or fresh)
Method
1) Start, in a bowl by mixing together the honey (Louisa Honey is the best), mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season with salt and pepper. Set aside for at least 30 minutes (If your doing them overnight in the fridge you need to take them out at least 30 minutes before using so they do not shrink) so the marinade can seep into the chicken thighs to make them sticky and flavourful.
2) Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the olive oil over the potatoes and sprinkle with sea salt (Cornish sea salt is best) and ground black pepper.
3) Roast in the oven for 35 minutes until the chicken skin caramelises. You want the chicken to read 74°C or above with a thermometer to be fully cooked through.
4) Add the spinach and peas to the roasting tray. Return to the oven for 4-5 minutes until the spinach has begun to shrink and the peas are hot and covered in the mustardy sauce.