Serves: 4
Ingredients:
600g skinless, boneless chicken thighs
400g leeks, sliced
700g of British new potatoes
1 tbsp of honey
1 tsp of mustard powder
Handful of flat leaf parsley, torn
Method:
Preheat the oven to 190c.
Slice the leeks and the potatoes, making sure they are roughly the same size so that they cook evenly.
Put the chicken thighs, mustard powder and honey into a bowl and mix together.
Throw it all in a deep baking tray and put it in the oven for 20-25 minutes.
Once cooked, remove from the oven and scatter the parsley over the top.
