This succulent chicken one pot makes for a quick, no-fuss supper
Ingredients
- 3 juicy lemons
- 50g butter
- 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
Method
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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.
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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.)
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Roast for 50 minutes – 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.