Big Bear’s Honey & Mustard Chicken Thighs with Spring Veg
A chicken bake, in my opinion, is such a comfort food.
This requires minimal effort, and minimal washing up- win, win!
1 tbsp Mustard
2 cloves of garlic
A glug of Big Bear’s Honey & Mustard Dressing
Zest and juice of 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled (smaller left whole, bigger halved)
1 tbsp olive oil
100g frozen peas
Heat oven to 180 degrees. In a small bowl, mix together the honey dressing, mustard, garlic cloves, lemon juice and zest
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 minutes until the chicken skin is caramelised and is charred in places
Add the spinach and peas to the roasting tray. Return to the oven for 2-3 minutes until the spinach has begun to wilt and the peas are hot.