Chicken Thighs with Honey and Mustard with Pea Mash

Prepare the ingredients. This is what's coming to your plate – prepare the ingredients in advance so the work goes smoothly 🍗🥔 Preheat the oven to 200 °C.

Cook the potatoes. Peel the potatoes, cut them into evenly sized pieces (the smaller they are, the shorter the cooking time) and place them in a pot with salted water. Bring to a boil, then cook until tender, about 12 minutes. Check tenderness with a skewer or a fork.

Sear the chicken. Meanwhile, heat a frying pan over medium heat. Season the chicken with salt and pepper and sear it for about 4 minutes on each side, until golden brown.

Mix the marinade and bake the chicken. In a bowl, mix the honey, mustard and a little water. Transfer the seared chicken to a baking dish, pour over the honey-mustard mixture and put it in the oven. Bake for about 10 minutes, then check for doneness, remove from the oven and let the meat rest briefly.

Prepare the garlic. Peel the garlic and finely grate it. Optionally, finely chop the chives.

Prepare the mash. Drain the cooked potatoes, add the peas, butter, salt, pepper, grated garlic and, if desired, chives. Mash everything together until smooth.

Serve. Divide the pea mash among plates, add the roasted chicken thighs from the oven, spoon over the pan juices and serve immediately 🍽️✨