Honey Mustard Chicken Thighs
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Honey Mustard Chicken Thighs

with Buttery Potatoes and Peas

Allergens:
Egg
Mustard
Milk

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Lemon

32 grams

Mayonnaise

(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

Honey

120 grams

Peas

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

20 grams

Butter

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Nutritional information

Energy (kJ)3276 kJ
Energy (kcal)783 kcal
Fat45.4 g
of which saturates16.8 g
Carbohydrate48.3 g
of which sugars14.8 g
Protein53.4 g
Salt1.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Small Bowl
Knife
Large Saucepan
Baking Sheet with Baking Paper
Colander

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 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.

2

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. 

3

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.

4

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.

5

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.

6

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.

Enjoy!