8 chicken pieces, such as thighs and drumsticks, with skin
750g potatoes, peeled and cut into smallish chunks
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.