The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 garlic clove
-
10g chicken stock powder
-
150g peas
- 10g of fresh chives
- 4 large potatoes
-
15ml hot honey
- 4 carrot
-
60g maple and mustard dressing (Mustard)
- 600g British Free Range chicken thighs
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 561Kcal |
| 520kJ | 2349kJ | |
| Fat | 4.6g | 21g |
| of which saturates | 1.2g | 5.4g |
| Carbohydrates | 12g | 54g |
| of which sugars | 3.9g | 17g |
| Protein | 8.7g | 39g |
| Salt | 0.2g | 0.9g |
| Fibre | 2.2g | 9.8g |
Maple & Mustard Chicken Thighs with Mash, Honey-glazed Carrots & Peas
This crowd-pleasing dinner will be a hit with the whole family. Tender British free-range chicken thighs are pan-roasted to perfection, then coated in a sweet maple & mustard sauce. On the side? Fluffy potato mash, bright peas and sticky honey-glazed carrots. A delicious dinner, full of vibrant colours!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 160C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl a sieve, a masher & a measuring jug
Roast the carrots
- Cut the carrot into 2cm thick batons (peel optional), then add to the lined baking tray. Toss with a pinch of salt and pepper
- Roast for 10-12 mins / 8-10 mins air fryer, until softening (make it kid friendly: skip this step and serve the carrot as crunchy crudités on the side)
Make the mash
- Peel and roughly dice the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain
- Add to the medium bowl and mash with 1/2 tsp olive oil and a pinch of salt
Time for chicken
- Meanwhile, finely chop or grate the garlic. Thinly slice the chives
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 4 mins on each side. Season with salt and pepper
- Push the carrot to one side of the tray, then drizzle with half the honey. Add the chicken to the other side of the tray
- Increase the oven to 240C / fan 220C / gas mark 9 / air fryer 200C. Roast together for 11 mins, until the chicken is cooked through
Make the sauce & cook the peas
- Reheat the frying pan on medium high heat. Once hot, add the garlic and cook for another 1 min, until sizzling. Stir in the maple & mustard dressing, stock, remaining honey and 100ml water. Bring to the boil and simmer for 3-4 mins, until thickened slightly
- Rinse the potato pan and reheat on medium heat. Once hot, add the peas and 1 tbsp water. Cook for 1-2 mins, until hot. Season with a pinch of salt
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the mash onto plates, topped with the chicken. Serve the carrot and peas alongside. Spoon the sauce from the pan over the chicken (for those who'd like it)
- Garnish with the chives (feel free to leave them our for the kids)
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