- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
- 1 tbsp wholegrain mustard
- 2 garlic cloves, crushed
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 chicken thighs, skin on
- 300g new potatoes, unpeeled, smaller left whole, bigger halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 100g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 100g frozen peas
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.