This succulent chicken one pot makes for a quick, no-fuss supper
Prep:5 mins – 10 mins
Serves 4
3 juicy lemons50g butter3 tbsp clear honeyleaves from 4 rosemary sprigs1 garlic clove, finely chopped8 chicken pieces, such as thighs and drumsticks, with skin750g potatoes, peeled and cut into smallish chunksgreen salad, to serve
STEP 1Preheat 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.STEP 2Lay 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.)STEP 3Roast for 50 minutes – 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.
