Honey mustard chicken thighs & chips

Name: Honey mustard chicken thighs & chips
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 tbsp wholegrain mustard; 4 tbsp clear honey; 1 kg Essential British Chicken Thighs; 1 kg Essential Large Potatoes, cut into thick chips, skin on; 3 tbsp Essential Olive Oil; 100 g Essential Mixed Salad; 1 Essential Cucumber, halved lengthways then thickly sliced; 20 g pack chives, snipped; 2 tsp white wine vinegar

A classic for good reason; chicken and chips is a complete and generous meal with very little work when roasted all together then served with a fresh salad. Bone-in chicken thighs will reward you with juicy, flavourful meat.

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Gluten free1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Plusmarinating and soaking

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4 tbsp wholegrain mustard
4 tbsp clear honey
1kg Essential British Chicken Thighs
1kg Essential Large Potatoes, cut into thick chips, skin on
3 tbsp Essential Olive Oil
100g Essential Mixed Salad
1 Essential Cucumber, halved lengthways then thickly sliced
20g pack chives, snipped
2 tsp white wine vinegar

Stir the mustard and honey together in a large mixing bowl, then toss in the chicken thighs with some seasoning – it’s easiest to do this with your hands. Cover, then marinate for 30 minutes (or up to 2 hours in the fridge). Put the chips into a bowl of heavily salted water and soak for 30 minutes. Drain and pat dry with kitchen paper.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with foil, then spread the chicken thighs, skin-side up, over it (discarding any excess marinade). Toss the chips with 2 tbsp olive oil on the oven’s grill pan or your largest baking tray. Spread out to a single layer, then slide into the oven beneath the chicken.
Roast everything for 25 minutes, then turn the chips and swap the trays over, so the chips are on top. Cook the chicken for 15 minutes more, until thoroughly cooked, with no pink meat and the juices run clear. Remove, cover loosely with foil and rest while the chips finish cooking – they’ll need 15-20 minutes.
Once the chips are crisp and golden, mix the salad leaves, cucumber and most of the chives together in a large serving dish. Dress with the remaining 1 tbsp oil and the vinegar. Serve the chicken and chips with the salad and the remaining chives scattered over the chicken.

Cook’s tip

This recipe is a great batch cooking opportunity – why not make double, pack up the chicken (in its marinade) and freeze, ready for another day? A batch of chips can be soaked, par-cooked for 25 minutes, then cooled. Freeze flat, then move to a box or food bag.

Typical values per serving when made using specific products in recipe