This succulent chicken one pot makes for a quick, no-fuss supper
Prep:10 mins Cook:1 hrs
Nutrition per serving
3 juicy lemons
3 tbsp clear honey
leaves from 4 rosemary sprigs
1 garlic clove, finely chopped
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.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 2447 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16