Honey and Mustard Chicken with Spring Vegetables

When I am in a cooking rut, I try to search for some different flavor profiles while still keeping it simple. And I found this recipe with a honey mustard sauce, a flavor I really like but rarely think of to make.

recipe from https://www.bbcgoodfood.com/recipes/honey-mustard-chicken-thighs-spring-veg

prep time: 10 mins

cook time: 30 mins

serving 2

Ingredients:

  • 1 tbsp honey

  • 1 tbsp wholegrain mustard

  • 2 garlic cloves, crushed

  • 1 tsp olive oil

  • 100g spinach

  • 100g frozen peas

  • 4 chicken thighs, skin on (I had used 2 whole chicken legs, then cut them into two pieces)

  • 300g new potatoes, unpeeled, smaller left whole, bigger halved

  • 1 tbsp olive oil

  • 100g spinach

  • 100g frozen peas

Method:

  1. 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.

  2. 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.

  3. 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.

this was surprisingly good and the sauce wasn’t too overpowering, however i would make a few adjustments to the recipe to make it that much better. first of all depending on the type of potatoes you have you might need to boil them first or cook them a bit longer before adding the chicken, as mine were not completely cooked when everything else was done. secondly i would have either turned up the heat or broiled the chicken for a few minutes before putting the spinach and peas. when the chicken was a little brown and crispy the flavor was more intense and had more of a caramel flavor. also next time i would do without the peas and add some other kind of vegetable, the peas have a nice color but once they are slightly overcooked they turn a pale green, which doesn’t look particularly pleasant. with a few minor adjustments i think this could be a really easy but tasty staple dish to make.


chicken, cookingJackie Wonghoney mustard, spinach, potatoesComment