WE ARE NOW TAKING ORDERS FOR CHRISTMAS.
Order by midnight Sunday 20th December for delivery Wednesday 23rd December.

PLEASE NOTE
Orders for Wednesday delivery could arrive on Thursdays due to our delivery company being very busy at this time.

Honey and mustard chicken thighs with spring veg

honey-mustard-chicken-thighs-with-spring-veg

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).

Ingredients

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 spinach
100g frozen peas

Method

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!