Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the linguine.

Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Lay the chicken thighs on a lined baking tray, drizzle with honey (see pantry for amount) and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

When the oven is hot, roast the chicken on the middle shelf until browned and cooked through, 16-18 mins.

Once cooked, remove from your oven and set aside for a couple of mins to rest. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

When the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Add the garlic and fry for 30 secs.

Add the lemon zest, chicken stock paste and water for the sauce (see pantry for amount) to the pan. Bring to the boil, then lower the heat and simmer until the sauce has reduced slightly, 3-4 mins. 

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Add a good squeeze of lemon juice, then stir through the peas, creme fraiche and hard Italian style cheese until piping hot and melted, 2-3 mins.

Add the cooked pastato the sauce. Toss together to coat well.

Thinly slice the chicken thighs.

Share the creamy linguine between your bowls and place the chicken on top.