Honey and Mustard Chicken

• 8 chicken drumsticks (skin and any fat removed)
• 800g (28oz) of Yukon gold potatoes, chopped (or similar waxy potato)
• 3 tablespoons of honey
• 1 tablespoon of dijon mustard
• 1 tablespoon of wholegrain mustard
• 60 ml (4 tbs) of water (or can use stock)
• 2 garlic cloves crushed
• avocado spray oil
• Salt and black pepper to season
• Fresh chopped Parsley

Instructions

Preheat oven to 220c/fan 200c/425f/gas mark 7

Place potatoes in a bowl, cover with water.

Place a plate over the bowl and microwave for 5 minutes, drain fully and pat dry.

Add to half of a large baking tray lined with parchment paper, spray over the top with avocado spray oil, sprinkle with sea salt.

Add the chicken drumsticks to the other half. Season with salt and black pepper

In a small bowl, mix together the honey, mustard, water and crushed garlic . Pour over chicken and bake in the oven for 40-45 mins until chicken is golden and cooked through and potatoes are golden and cooked. (The sauce will seem runny at first, but as it starts to cook it reduces down and will go stick and coat the chicken, when you baste at the halfway mark).

Remove from oven at the halfway mark to brush the chicken with the honey mustard sauce.

Serve topped with fresh chopped parsley and your choice of sides