Honey Mustard Chicken Thighs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs

with Buttery Potatoes and Peas

These Honey Mustard Chicken Thighs are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time10 minutes


serving amount

1 unit(s)


32 grams


(Contains Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains Mustard)

350 grams

Salad Potatoes

4 unit(s)

British Chicken Thighs

1 sachet(s)

Lemon & Herb Seasoning

15 grams


120 grams


50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

20 grams



Nutritional information

Energy (kJ)3378 kJ
Energy (kcal)807 kcal
Fat45.4 g
of which saturates16.8 g
Carbohydrate54.5 g
of which sugars14.1 g
Protein53.7 g
Salt1.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Small Bowl
Large Saucepan
Baking Paper
Baking Tray


Start the Prep

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the potatoes.

Meanwhile, halve the lemon.

In a small bowl, combine the mayo and half of the mustard (add less mustard if you prefer). Set aside.

Boil the Potatoes

Halve the salad potatoes (no need to peel).

When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins. 

Flavour the Chicken

Lay the chicken thighs flat onto a lined large baking tray.

Sprinkle over the lemon & herb seasoning, drizzle over the honey and spread over the remaining mustard with the back of a spoon. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the Chicken

Roast the chicken on the top shelf of the oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Peas

When the potatoes have 2 mins remaining, add the peas to the water and cook for the remaining time.

Drain in a colander and return to the pan. Add a squeeze of lemon and the butter (see pantry for amount). Season with salt and pepper, then toss to combine.

Serve Up

Share the honey mustard chicken thighs between your plates.

Serve the buttery potatoes and peas alongside. 

Crumble the Greek style salad cheese over the potatoes. Finish with a dollop of mustard mayo for dipping.