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Preheat the oven to 180˚C (fan-forced). Line a large baking tray with baking paper, then in a large bowl, combine the onion wedges and olive oil and toss gently to combine. Leaving the remaining oil in the bowl, transfer the onion wedges to the prepared tray.Add the honey, mustard, vinegar, salt and thyme leaves to the bowl and mix well to combine, then add the chicken and turn to coat in the mixture. Place the marinated chicken on top of the onions, then pour over any remaining mixture from the bowl. Season with a generous pinch of black pepper, then roast for 30 minutes, or until cooked.Remove the honey mustard chicken from the oven, then divide between serving plates. Serve the chicken with the peas and an extra pinch of black pepper, if you like.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at