- 4 part-boned chicken breasts, skin on
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 lemon, juiced and zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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 potatoes and green salad, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.