- 3 juicy lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp clear honey
- leaves from 4 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 garlic clove, finely chopped
- 8 chicken pieces, such as thighs and drumsticks, with skin
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 750g potatoes, peeled and cut into smallish chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- green salad, to serve
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.