Honey Mustard Chicken Thighs

Name: Honey Mustard Chicken Thighs with Buttery Potatoes and Peas
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 unit(s) Lemon; 32 grams Mayonnaise; 17 grams Wholegrain 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; 20 grams Butter

with Buttery Potatoes and Peas

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This Honey Mustard Chicken Thighs is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

•Air Fryer Friendly

Allergens:

Egg

•Mustard

•Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active 10 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

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

Dietary Fibre9.1 g

Protein53.7 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small Bowl

•Large Saucepan

•Baking Sheet with Baking Paper

•Colander

Instructions

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.

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.

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 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.

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.

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!

If you'd like to use an air fryer, simply swap out the oven steps for the below:

1. Preheat your air fryer to 200°C.
2. Once hot, place the chicken thighs into the basket. Oil and season.
3. Bake until browned and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.