One Tray Honey Mustard Chicken Bake

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

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

Peel and cut your red onion[s] into wedges

Cut your waxy potatoes into small pieces

Add your honey, wholegrain mustard and red wine vinegar to a bowl – this is your honey mustard marinade

Add your chicken thighs (skin side up) to one side of a tin foil-lined baking tray (or two!)

Add the chopped waxy potatoes, red onion wedges and Chantenay carrots to the other half of the tray[s]

Drizzle everything with olive oil and season with a pinch of salt and pepper

Put the tray[s] in the oven for an initial 20 min

After 20 min drizzle half of the honey mustard marinade over the chicken thighs (you'll use the rest later!) and return the tray[s] to the oven for a further 25 min or until the veg is softened and the chicken is cooked through (no pink meat!)

Meanwhile wash your spring greens then pat it dry with kitchen paper

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once everything is cooked through, add the sliced spring greens to the tray[s] and mix them through the vegetables

Drizzle the remaining honey mustard marinade over the chicken

Return the tray[s] to the oven for a further 3 min, or until the greens are wilted – this is your one tray honey mustard chicken bake

Tip: Keep an eye on the spring greens, as they can burn quickly!