This all in one chicken traybake is a winner, winner chicken dinner!
If you’re an old timer in these parts of the interwebs, you’ll know that the easier the recipe, the more I love it. I have a special place in my heart for one pan recipes because I’m not a fan of washing up. Come to think of it, is anyone a fan of washing up?
Anyhoo, I digress, this traybake is a real crowd favourite. It’s so easy to throw together, budget friendly and full of flavour – what’s not to love?
I promised myself that I would start publishing recipes instead of letting them gather dust in my drafts folder and this recipe is proof that I am a woman of my word. We’ve been enjoying this on the regular for some time now and it’s too good not to share!
We experimented with bone-in thighs but found them too messy to eat and found the boneless thighs just juicier. We also tried Dijon mustard too but found the wholegrain mustard packed more punch but if you prefer a milder flavour, you do you, boo! We also love the way the wholegrain mustard gets all charred and caramelised. It’s so good!
I use frozen spinach (because it’s so much cheaper than fresh) and peas because they cook in just a few minutes but feel free to add in your favourite greens, just be sure to give them a bit of extra cooking time.
In the unlikely event that there are any left overs, this tastes amazing the next day! Make this now and thank me later, you won’t regret it!
Do you prefer your chicken on or off the bone? Are you a fan of a one pan recipe?
Serves 4 (easily halved)
8 boneless chicken thighs
600g baby new potatoes (halve large ones)
1 tablespoon oil
2 tablespoons runny honey
2 tablespoons wholegrain mustard
4 garlic cloves, crushed
1 lemon, zested and juiced
1 tablespoon plain flour
200g frozen spinach, defrosted and water squeezed out
200g frozen peas
How to
- Heat oven to 200C.
- Place potatoes in large baking dish. Toss in the oil and season and bake for 20 minutes.
- Meanwhile in a large bowl make the marinade by mixing the honey, mustard, garlic and lemon. Set aside.
- In a medium bowl, toss the chicken thighs in the flour and shake off the excess. Place the floured chicken thighs into the marinade and toss to coat.
- When the potatoes are ready, add the chicken to the pan with the potatoes and pour over any remaining marinade. Bake for 35 minutes until the chicken is charred and caramelised in places.
- Add the peas and defrosted spinach and bake for 3-5 minutes until the spinach and peas have cooked through and are covered in the delicious mustardy sauce.
