Honey and Mustard Chicken Thighs and Spring Veggies

After a day of eating candy, my family and I are due for a healthy home-cooked meal. This chicken and vegetable recipe is my favorite Spring dinner recipe. It’s very easy to make and you will probably have all the ingredients in your kitchen already! My favorite part is the crispness of the skin, thanks to the savory, rich, Kelapo ghee.  

Baked Chicken Thighs


  • 1 tablespoon honey 
  • 1 tablespoon wholegrain mustard 
  • 2 garlic cloves, crushed 
  • 1 lemon, zested and juiced 
  • 4 chicken thighs, skin on 
  • 300g new potato, unpeeled and smaller left whole and bigger halved 
  • 1 tablespoon Kelapo ghee 
  • 100g spinach 
  • 100g frozen peas 


  1. Heat the oven to 350 degrees. Using a small bowl, combine 1 tablespoon of honey, 1 tablespoon of wholegrain mustard, 2 crushed garlic cloves, and 1 zested and juiced lemon. Pour the mixture over the 4 chicken thighs and season to your liking. 
  2. Put the chicken thighs, skin-side up, on a large baking tray. Then, place the 300g of new potatoes in between them. Drizzle 1 tablespoon of melted Kelapo ghee over the potatoes and sprinkle them with some sea salt. 
  3. Roast in the oven for about 35 minutes, or until the chicken skin caramelizes and is charred in some places. 
  4. Add spinach and peas to the roasting tray. Return the tray to the oven for 2-3 minutes, or until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce. 
  5. Serve and enjoy! 
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