Chicken With Lemon, Honey and Rosemary

1. 1

   Preheat the oven to 350F

2. 2

   Place the chicken pieces in a large baking dish, skin side up (they can be skinned if you prefer but the chicken will be more moist with the skin on).

3. 3

   In a small bowl mix the juice of the lemons with the warm honey, then pour this over the chicken pieces.

4. 4

   Place the empty lemon halves in the dish between the chicken pieces for extra flavour, along with the sprigs of rosemary or thyme.

5. 5

   Season with sea salt and pepper.

6. 6

   Cook in the oven for 40 minutes or until the chicken is cooked and the skin is golden.

7. 7

   Remove from the oven and discard the lemon halves.

8. 8

   Pour the juices from the dish into a saucepan and boil, uncovered, for about 5 minutes until the juices have thickened slightly.

9. 9

   Taste and add more salt and pepper if necessary.

10. 10

    Serve the chicken and sauce with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.