Honey & mustard chicken thighs with spring veg

Golden, sticky honey-mustard chicken served with fresh spring vegetables — a simple, comforting meal that celebrates the best of the season.

As the days get warmer in South Australia, fresh seasonal produce takes centre stage. This easy one-pan recipe combines tender, juicy chicken thighs with a sweet and tangy honey-mustard glaze, alongside vibrant spring vegetables. Perfect for a relaxed weeknight dinner or a leisurely Sunday lunch.

Serves

4 people

Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Ingredients

For the chicken

• 8 bone-in, skin-on chicken thighs

• 2 tbsp olive oil

• 2 tbsp honey

• 2 tbsp Dijon mustard

• 1 tbsp wholegrain mustard

• 3 garlic cloves, finely minced

• 1 tbsp fresh lemon juice

• 1 tsp fresh thyme leaves

• Salt and freshly ground black pepper

For the spring vegetables

• 250 g baby potatoes, halved

• 200 g asparagus, trimmed

• 150 g green beans, trimmed

• 150 g fresh peas

• 1 small bunch of spring onions, roughly chopped

• 1 tbsp olive oil

• Salt and black pepper

• Fresh parsley or mint, to garnish

Method

1. Prepare the honey-mustard glaze

Preheat the oven to 200°C (180°C fan-forced). In a small bowl, whisk together the honey, Dijon mustard, wholegrain mustard, garlic, lemon juice, thyme and olive oil. Season with salt and black pepper.

2. Roast the chicken

Pat the chicken thighs dry with paper towel and place them in a large roasting tray. Brush generously with the honey-mustard mixture, ensuring each thigh is well coated.

Arrange the baby potatoes around the chicken, drizzle with a little olive oil and season. Roast for 25 minutes, until the chicken begins to turn golden and the potatoes start to soften.

3. Add the spring vegetables

Add the green beans and spring onions to the tray, tossing them gently in the cooking juices. Return to the oven for another 10–15 minutes.

Add the asparagus and peas for the final 8–10 minutes, until the vegetables are tender and vibrant, and the chicken is golden and cooked through.

The chicken should reach an internal temperature of 75°C at its thickest point, avoiding contact with the bone.

4. Serve and enjoy

Spoon the sticky honey-mustard pan juices over the chicken and vegetables. Finish with freshly chopped parsley or mint and a squeeze of lemon juice.

Serve straight from the roasting tray with crusty bread to soak up every last drop of the delicious sauce.

Jagger's seasonal tip

Make the most of spring by choosing fresh, locally grown vegetables whenever possible. You can also swap the asparagus, peas and green beans for whatever looks best at your local farmers' market.

For an extra layer of flavour, try adding a spoonful of wholegrain mustard to the pan juices just before serving.

Simple ingredients, seasonal produce and plenty of flavour — the perfect recipe for welcoming spring to the table.

Enjoy cooking with Jagger Fine Foods.