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!

Ingredients 

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 spinach

100g frozen peas

Method

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.