Honey Mustard Chicken Thigh Traybake with New Potatoes

Ingredients

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

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.