Honey Mustard Chicken Thigh With Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Cut your waxy potatoes (skins on) into wedges

Trim, then chop your green beans in half

Boil a kettle

Combine your honey and wholegrain mustard in a bowl and season generously with salt and pepper – this is your honey mustard mixture

Chop each chicken thigh in half

Add the chicken thigh pieces to the honey mustard mixture and give everything a good mix up

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the coated chicken thigh pieces to the pan, shaking any excess honey mustard mixture back into the bowl

Cook for 3 min on each side or until lightly browned

Tip: Cooking for 3 or more? You may need to do this in 2 pans!

Cut a piece of tin foil approx. the size of a sheet of A3 paper

Lay the browned chicken in the middle of the foil and pour the reserved honey mustard mixture all over the chicken

Scrunch the edges of the foil around the chicken to form a sealed parcel and place on a baking tray

Place the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!) – this is your honey mustard chicken

While the chicken is in the oven, trim, then finely slice your spring onion[s]

Add the potato wedges to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for an initial 10 min, then add the green beans to the pot and cook for a further 5 min until everything is tender

Once done, drain everything and add your cider vinegar, a drizzle of olive oil and the sliced spring onion

Season the potatoes generously with salt and pepper and give everything a good mix up

Wash and pat your salad dry with kitchen paper

Transfer the honey mustard chicken to serving plates and reserve the warm honey mustard mixture

Mix the salad with half of the warm honey mustard mixture (save the rest for later!) in a bowl