Lucy’s Honey-Mustard Chicken with Spring Greens
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
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.
Charlotte Radcliffe RNutr
Henry Firth & Ian Theasby (Bosh!)
Dr Rupy Aujla