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Lucy’s Honey-Mustard Chicken with Spring Greens

Lucy Hosken


Serves: 4

Prep time: 5 mins

Cook time: 1 hr 15 mins


2 tbsp honey

1 tbsp wholegrain mustard

2 garlic cloves, crushed

zest and juice of 1 lemon

4 chicken thighs or breasts, skin on

300g smaller new potatoes, unpeeled

1 tbsp olive oil

300g spring greens

100g frozen peas

Veg Portions / Serving: 2


Kitchen Ninja


Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic, and lemon zest and juice. Pour the marinade over the chicken thighs or breasts 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 spring greens between the potatoes.

After 35 minutes add the peas and return to the oven for 2-3 mins so that the peas are hot and covered in the mustardy sauce. Serve.

Kids in the kitchen:

Get the kids to make the marinade and mix everything together. Let them lay out the ingredients on the tray before it goes in the oven and help them carefully add the spring greens and peas, being mindful of the hot roasting tray.

Lucy Hosken

Lucy Hosken is the Technical Assistant at Riviera Produce, a business that grows a variety of brassica produce across 7,000 acres in Cornwall and invests in the latest technology to ensure that it remains ‘Cornwall’s Grower of Choice’.

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