SHOPPING LIST: Honey and Mustard Roast Chicken Thighs with Potatoes and Green Beans (makes 2 portions of chicken)
Meal Plan 4, Sunday dinner (chicken)

[ ] 4 bone-in chicken thighs (about 600 g in total), fresh or frozen
[ ] 250 g potatoes
[ ] 100 g green beans
[ ] Wholegrain mustard (1 tbsp)
[ ] Honey (1 tsp)
[ ] 1 head of garlic (you need 1 clove)
[ ] Olive oil (2 tsp)
[ ] Salt
[ ] Black pepper

Cupboard check: honey, garlic, olive oil, salt and pepper are probably already at home. The mustard may be new.
Chicken tip: if frozen, defrost it in the fridge from Saturday evening. Cook it within a day of defrosting.
Leftovers: two cooked thighs. Cool them, cover them and keep them in the fridge. Eat them within 2 days.