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 |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / airfryer 160C
- 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 softened (make it kid friendly: serve the carrot raw 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
Fry the chicken
- Meanwhile, finely chop or grate the garlic. Thinly slice the chives
- Heat the large frying pan with 1/2 tsp 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
- Move the carrots to one side of the tray, then drizzle with the honey. Add the chicken to the other side of the tray
- Increase the oven to 240C / fan 220C / gas mark 9 / airfryer 200C. Bake in the oven for 11 mins, until the chicken is cooked through
- Reheat the frying pan on medium high heat. Add the garlic and cook for another 1 min, until sizzling. Stir in the maple & mustard dressing, remaining honey, chicken stock and 100ml water. Bring to the boil and simmer for 3-4 mins, until thickened slightly
Finish the greens
- Rinse the potato pan then heat over a medium heat. Once hot, add the peas and 1 tbsp water. Cook for 1-2 mins, until hot. Season with a pinch of salt
Serve up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the mash between plates and top with the chicken. Serve the carrots and peas alongside. Spoon the sauce from the pan over the chicken (for those who'd like)
- Garnish with the chives for the adults
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.