Honey mustard chicken thighs & chips

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.