Succulent honey & lemon chickenMaria Adamopoulou
|PREPARATION ‘||COOKING TIME ‘||DIFFICULTY||SERVES|
3 juicy lemons
3 tbsp clear honey
leaves from 4 rosemary
1 garlic clove, finely chopped
pieces, such as thighs and drumsticks, with skin
, peeled and cut into smallish chunks
green salad, to serve
Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
Lay the chicken in a roasting tin – don’t pile it up or it won’t cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
Roast for 50 minutes – 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.
Recipe from Good Food magazine, May 2002