This self-saucing one-pot is like a roast dinner without the fuss. Plus it’s rich in iron, fibre and folate
Prep:10 mins
Serves 2
1 tbsp honey1 tbsp wholegrain mustard2 garlic cloves, crushedzest and juice 1 lemon4 chicken thighs, skin on 300g new potatoes, unpeeled, smaller left whole, bigger halved1 tbsp olive oil100g spinach100g frozen peas
STEP 1Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.STEP 2Put 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 mins until the chicken skin caramelises and is charred in places.STEP 3Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
