400gsmall potatoescleaned and cut in half lengthways
200gcarrotspeeled and chopped
2tbspolive oil
1potchicken stock
1tbspgravy granulesif you like a slightly thicker sauce
150gleekscleaned and chopped
200gfrozen peas
Salt and pepper to season
Instructions
In a large bowl, mix together the honey, mustard and lemon juice. Add the thighs and stir to coat well.
Preheat oven to 200C, 180C fan, gas mark 6.
Put the chicken into the tray, skin side up. Nestle the potatoes and carrots between them.
Rinse out the bowl with 150ml of hot water, then stir in the stock pot. If you like a thicker sauce, mix in the gravy granules, but I think it's best left as it is.
Pour the liquid over the pan, then drizzle the oil over the potatoes. Season the whole pan well with salt and pepper, then sprinkle over the thyme leaves.
Roast the lot in the oven for 40 minutes, keeping an eye on that the chicken skin doesn't catch too much (you want lots of colour).
Add the leeks and the peas to the pan, stir in, then return to the oven for a further 10 minutes.
Take out the oven and allow to rest for 5-10 minutes, before dividing between plates and serving.
Nutrition
Nutrition Facts
Honey and Mustard Chicken Thighs
Amount per Serving
Calories
765
% Daily Value*
Fat
46
g
71
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Cholesterol
222
mg
74
%
Sodium
1163
mg
51
%
Potassium
1267
mg
36
%
Carbohydrates
46
g
15
%
Fiber
7
g
29
%
Sugar
17
g
19
%
Protein
43
g
86
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
765
Keyword chicken thighs, Comfort food, one-pot, Spring