Honey mustard chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200 degrees fan

Step 2

Bring a large saucepan of water with 1/2 tsp salt to the boil

Step 3

Halve the lemon

Step 4

In a small bowl, combine the mayo with half the mustard and 2 tbl honey and set aside

Step 5

Lay the chicken on a baking tray lined with parchment paper and sprinkle with lemon seasoning, drizzle over the honey and spread over the remaining mustard with the back of a spoon. Season with salt and pepper.

Step 6

Roast the chicken in the top shelf of the oven for 22 minutes (you’re going to rest it for 3 mins at the end)

Step 7

8 minutes into the chicken cooking time, halve the potatoes, add to the boiling water and cook for 17 mins

Step 8

When the potatoes have 2 mins remaining add the peas and cook for the final 2 mins; take the chicken out to rest under foil

Step 9

Once cooked, drain in a colander and return to the pan. Add a squeeze of lemon juice and the butter, season with salt and pepper, toss to combine and cover with a tight lid.

Step 10

Once the chicken has rested under foil for 3 minutes, plate it up on a bed of the honey mustard mayo sauce with the potatoes and peas. Crumble the feta over the potatoes and peas and serve