Late-summer green salad
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes
Succulent honey & lemon chicken
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 juicy lemons
- 50g butter
- 3 tbsp clear honey
- leaves from 4 rosemarysprigs
- 1 garlic clovefinely chopped
- 8 chickenpieces, such as thighs and drumsticks, with skin
- 750g potatoespeeled and cut into smallish chunks
- green saladto serve
Nutrition: per serving
- kcal647
- fat35g
- saturates14g
- carbs47g
- sugars12g
- fibre3g
- protein39g
- salt0glow
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.
