Succulent honey & lemon chicken

This succulent chicken one pot makes for a quick, no-fuss supper

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

Directions

Method

• 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, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.

• STEP 2

  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.)

• 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.