Ingredients

8 chicken thighs, skin on

3 lemons, 2 juiced and 1 whole

50g butter

3 tbsp clear honey

1 tbsp fresh rosemary

1 clove garlic, finely chopped

700g potatoes, peeled and cut into small chunks

1 bag green salad

Method

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

Mix the juice from 2 lemons in a small pan and with the butter, honey, rosemary, garlic and salt and pepper. Heat until the butter melts.

Remove any excess fat from the chicken and place in a roasting tin a single layer.

Add the potatoes and drizzle with lemon butter.

Cut the 3rd lemon into wedges and place in the time.

Roast for about an hour until the potatoes are crisp and the chicken cooked through.

Serve with the green salad.

Cooks Comments and Tips

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