Sticky Mustard & Rosemary Chicken

While the potato is roasting, pick the rosemary leaves and finely chop. Finely chop the garlic (or use a garlic press). Thinly slice the carrot into half-moons. Trim the green beans. Slice the lemon (see ingredients list) into wedges.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a small bowl, combine the Dijon mustard, water, rosemary, honey, 1/2 the garlic and a pinch of salt and pepper.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken thigh on both sides with a pinch of salt and pepper. Add the chicken thigh to the pan and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Reduce the heat to medium and pour in the honey mustard mixture and cook until thickened, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and green beans and cook until softened, 6-7 minutes. Add the butter, baby spinach leaves, remaining garlic and a pinch of salt and pepper and cook until just wilted, 2 minutes.