Honey mustard chicken thighs with potatoes and greens
Chef DefneKitchen Studio chef · October 17, 2026Chicken thighs roast in a honey, mustard and lemon marinade over new potatoes, with spinach and peas added at the end. The pan juices make their own sauce.
Calories are an AI estimate, for information only.
Ingredients · 9
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- Honey1 tbsp
- Wholegrain mustard1 tbsp
- Garlic clovesCrushed2
- LemonZested and juiced1
- Chicken thighs (skin on)4
- New potatoesHalved if large300 g
- Olive oil1 tbsp
- Spinach100 g
- Frozen peas100 g
Method · 3 steps
- 1
Set the oven to 200°C (180°C fan). In a small bowl, mix the honey, mustard, garlic, lemon zest and lemon juice. Spoon the marinade over the thighs and season.
- 2
Arrange the chicken skin-side up in a large baking tray, then nestle the potatoes between the pieces. Drizzle the potatoes with the oil and scatter with sea salt, then roast for 35 minutes until the chicken skin is caramelised and charred in spots.
- 3
Tip the spinach and peas into the tray and put it back in the oven for 2-3 minutes, until the spinach wilts and the peas are heated through and coated in the mustardy sauce.
