Skip to content
Main course · British

Honey Mustard Chicken Thigh Traybake with New Potatoes

15 min Serves 4 ~676 kcal/serving ~£8.50 (£2.13/serving) Gluten-freeDairy-freeKid-friendly
Plan the week’s meals How meal planning works

Ingredients

  • 8 bone-in chicken thighs
  • 600 g new potatoes
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 4 fresh rosemary
  • 1 lemon

Nutrition (per serving)

Calories
676 kcal
Protein
46.6 g
Carbohydrate
33.3 g
of which sugars
11.4 g
Fat
39.4 g
of which saturates
10.1 g
Fibre
4.3 g
Salt
0.83 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C/180°C fan. Halve any larger new potatoes and scatter into a large roasting tin.

  2. 2

    Crush the garlic and mix with the wholegrain mustard, honey, olive oil, and the juice of half the lemon. Season well with salt and pepper.

  3. 3

    Coat the chicken thighs in the honey mustard mixture and nestle them skin-side up on top of the potatoes.

  4. 4

    Tuck the rosemary sprigs around the chicken and slice the remaining lemon half into rounds over the top.

  5. 5

    Roast for 45–50 minutes until the chicken skin is golden and caramelised and the potatoes are tender. Rest for 5 minutes before serving.

Equal House

Plan the week's meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.