Honey roasted chicken with lemon, olives and herbs
A great mid week meal, ready to pop into the oven in minutes. The roasted lemons infuse the chicken as it cooks and the honey is a lovely balancing of flavours. Serve with green beans or any other green veg.
1.5 kg chicken, jointed into 4
1 lemon, quartered
2 tbs olive oil
2 large garlic cloves, crushed
1 tbs clear honey
1 tsp Tobasco
1 tbs each chopped fresh thyme and rosemary
500 g small potatoes, scrubbed and halved
50 g pitted black olives
1 tbs chopped fresh parsley
salt and pepper
Preheat the oven to 200c/fan 180c and line a large roasting tin with baking paper. Place the chicken pieces in the prepared tin. Squeeze the lemon juice into a bowl and reserve the skins. Add the oil, garlic, honey, Tobasco, herbs and some salt and pepper to the lemon juice and stir well.
Add to the chicken with the potatoes and the reserved lemon quarters and stir well until evenly combined.
Transfer to the oven and roast about 45-50 minutes until the chicken and potatoes are brown and tender. Add the olives and roast for a further 5 minutes. Scatter over the parsley and serve with some French beans.