Baked Honey Mustard Free Range Chicken Thighs With Herby Quinoa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Rinse your quinoa in a sieve under cold running water,

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-8 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

Meanwhile, take your chicken out of the fridge, open the packet and let it air

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Cut the lemon[s] in half

Peel and finely chop (or grate) your garlic

Combine the chopped garlic, honey, wholegrain mustard, dried oregano and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil with the juice of half your lemon in a small bowl

Season with a generous pinch of salt – this is your honey mustard marinade

Add the free range chicken thighs to a baking tray (use tin foil to avoid mess!) and drizzle over the honey mustard marinade, then give everything a good mix up

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray[s] in the oven for 17-18 min or until cooked through (no pink meat!) – these are your baked honey mustard free range chicken thighs

Whilst the chicken and quinoa are cooking, chop your cucumber into quarters lengthways, then slice finely

Roughly chop your tomato[es]

Peel and slice your shallot[s] finely

Chop your parsley finely, including the stalks

Add the chopped cucumber, chopped tomatoes, sliced shallot and the lemon zest to a large bowl

Add a drizzle of olive oil with a generous pinch of salt and pepper and toss – this is your Mediterranean-style salad

Once the quinoa is cooked, add the chopped parsley and chicken stock mix and stir everything together – this is your herby quinoa

Cut the remaining lemon into 1 wedge per person