Lemon chicken and herby wedges Print E-mail
Written by Woman's World, 2004   
Preparation time: 15 minutes
Cooking time: 1 hour

6 boneless chicken breasts, with the skin on
1 small red onion, cut into 8 wedges
500g (1lb 2oz) floury potatoes, scrubbed and cut into wedges
1 large lemon
6 cloves of garlic
2 tsp clear honey
11⁄2 tbsp olive oil
Salt and pepper
1 tsp fresh thyme
6 sprigs of fresh rosemary

Preheat oven to 200°C/400°F/Gas Mark 6.

Using a non-stick frying pan, dry-fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.

Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other lemon half and mix with the lemon zest, honey, oil and the remaining 2 cloves of garlic, crushed. Pour over the chicken, season well and add the herbs.

Bake for 1 hour or until the potato wedges are tender and the chicken is cooked throughout.

Serve immediately from the roasting tin.

Serves 6
 
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