An easy mid-week chicken one pot that tastes divine. Naturally gluten and wheat free, this is sure to become a firm favourite.
- 3 large lemons
- 50g butter
- 3 tbsp clear honey
- 2 rosemary sprigs
- 1 clove of garlic - chopped
- 1 onion - cut into wedges
- 8 chicken pieces - (thighs and drumsticks - skin on)
- 700g potatoes - peeled and cut into bite sized chunks
- Salt and black pepper
Preheat the oven to 200°C, 180°C fan, gas mark 6.
Juice 2 large lemons into a small pan and heat gently with the butter, honey, garlic, rosemary sprigs, and salt and pepper, until the butter has melted.
In a large roasting tin, lay the chicken in one layer and add the potatoes and onion. Drizzle the lemony butter over and coat everything evenly.
Cut the third lemon into slices and place these amongst the chicken and potatoes.
Roast in the pre-heated oven for 1 hour until the chicken and potatoes are cooked.
Serve with seasonal vegetables or a salad.