WHOLE FOODS CHICKEN THIGHS RECIPES

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HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG RECIPE ...



Honey & mustard chicken thighs with spring veg recipe ... image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

  • 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.

Nutrition Facts : Calories 571 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.8 milligram of sodium

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG RECIPE ...



Honey & mustard chicken thighs with spring veg recipe ... image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

  • 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.

Nutrition Facts : Calories 571 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.8 milligram of sodium

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HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG RECIPE ...
This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
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Calories 571 calories per serving
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