Chicken, veg and sauce all in one pot – the perfectly simply spring roast dish!
Recipe from BBC Good Food
Prep: 10 mins, cooking time: 40 mins. Serves 2 (double up ingredients for 4).
1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 Beech Ridge Farm Chicken Thighs, skin on
300g new potatoes unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g frozen peas
Heat 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.
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 mins until the chicken skin caramelises and is charred in places.
Add 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.
Serve and enjoy!