Poppy Seed Dressing Chicken Thighs with Spring Veg

Preparation Time

10 mins

Cooking Time

30 mins



A really tasty, easy all in one bake –  maximum flavour, minimal washing up. Win Win!


4 chicken thighs, skin on

2 cloves of garlic

A generous glug of The Colonel’s Poppy Seed Dressing

300g new potatoes, unpeeled (smaller left whole, bigger halved)

1 tbsp rapeseed oil

100g spinach

100g frozen peas

Chopped fresh chives


  1. Heat oven to 180°C.
  2. Place the chicken thighs skin side up in a roasting tin or tray.
  3. Dot the potatoes and whole garlic cloves around them.
  4. Pour the The Colonel’s Poppy Seed Dressing over the chicken thighs and the potatoes, making sure they are all generously coated.
  5. Roast in the oven for 30 minutes or until the chicken skin is caramelised and is charred in places
  6. Add the spinach and peas to the roasting tray. Return to the oven for 5 minutes until the spinach has begun to wilt and the peas are hot.
  7. Garnish with chopped chives and serve.

Products Used In This Recipe