Honey & Mustard Chicken Thighs with Spinach and Peas

Ingredients (serves 4-6)

Chicken Thighs 600g

1 tbsp Honey

1 tbsp Wholegrain Mustard

2 Crushed Garlic Cloves

1 Lemon (Zested & Juiced)

300g New/Baby Potatoes

1 tbsp Olive Oil

100g Spinach

100g Frozen Peas

Cooking Instructions

1) Heat oven to 180c. In a small bowl, mix Honey, Mustard, Garlic, Lemon Zest & Juice. Add the Chicken Thighs and season.

2)Put the marinated Chicken on a large baking tray, dot the potatoes in between them, drizzle with some Olive Oil and roast for 35 mins until Chicken is caramelising and charred in places.

3)Remove tray and add the Peas & Spinach, return to oven for a further 2-3 mins until the Spinach has wilted and Peas are hot.

Enjoy!