Succulent honey & lemon chicken

4 servings 800 kcal or less beginners chicken chicken thigh chicken thighs easily doubled easy honey lemon mains one-pot over an hour thigh

N/A

Source

Ingredients

3 juicy lemons

50g butter

3 tbsp clear honey

leaves from 4 rosemary sprigs

1 garlic clove , finely chopped

8 chicken pieces, such as thighs and drumsticks, with skin

750g potatoes , peeled and cut into smallish chunks

green salad , to serve

Method

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.