- 4 part-boned chicken breasts, skin on
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- grated zest and juice of 1 large lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp clear honey
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, chopped
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- new potato and green salad, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
Preheat the oven to fan 170C/conventional 190C/gas 5. Put the chicken breasts, skin-side up, in one layer in a shallow ovenproof dish or tin. Put all the remaining ingredients in a bowl and warm through in the microwave or a small pan for 1 minute, then stir to mix everything together and pour over the chicken.
Slide the dish into the oven and roast the chicken for 30-40 minutes, basting every 10 minutes or so. The juices will gradually thicken and give the chicken a shiny coating at the end. Leave the chicken to stand for 5 minutes before serving with new potatoes and a green salad.