Succulent honey and lemon chicken

Succulent honey and lemon chickenIngredients

  • 3 juicy lemons
  • 50g butter
  • 3 tbsp Chefs’ 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

Step 1

Preheat the oven to 200C/Gas 6/fan180C.

Squeeze the juice from 2 lemons into a small pan and heat with the butter, Chefs’honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.

Step 2

Lay the chicken in a roasting tin. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in.

Step 3

Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.