The sweet combination of honey and orange is lifted perfectly by rosemary, but you could also use tarragon, fresh or dried.
Ingredients
1 sweet orange
2 tablespoons runny honey
3 sprigs of fresh rosemary or tarragon ( you could use dried)
2 small breasts of chicken or 1 large one cut in two.
1 clove of garlic or more if you dare.
Salt and pepper
1 lb/ 450 grams new potatoes
Method
Preheat the oven 200C/400F/gas 6.
Cut two strips of zest from the orange (you can use a vegetable peeler) and then chop this finely. Halve the orange and squeeze out the juice. Add to this the zest, honey and rosemary or tarragon and mix. Peel the other half of the orange and slice thinly. Place in a bowl with the chicken pieces, seasoning and garlic and leave for 30 minutes in fridge. Now place all in an oven dish and cook for 35 to 45 minutes. You may want to baste from time to time.
Meanwhile boil the new potatoes for 15 minutes. Drain place in dish before drizzling with good quality olive oil and sprinkle with salt. Serve these with the chicken and vegetables of your choice or a green salad.
Lemon Chicken
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