Food / 5 May, 2019 / My Baba
Sticky Honey and Lemon Chicken
Serves: 4
Preparation Time: Approx. 15 minutes
Cooking Time: Approx. 45-50 minutes
Ingredients:
- Non-stick kitchen foil
- 2 banana shallots
- 400g cooked Charlotte potatoes
- 1 tbsp olive oil
- 8 chicken thighs skin on
- Juice of 2 lemons
- 2 cloves garlic finely chopped
- 3 tbsp honey
- 1 tbsp grain mustard
- 1 tsp sea salt
- 1 tsp ground black pepper
- A few sprigs of fresh thyme
- 2 tbsp roughly chopped flat leaf parsley
Method:
- Heat your oven to 200oC/Gas 6/fan180oC. Line a roasting tin with non-stick kitchen foil (this will ensure the chicken won’t stick to the foil)
- Slice the shallots and cut the potatoes in half. Scatter in the base of the foil-lined ovenproof dish and drizzle the ingredients with the oil
- To make the marinade, mix the lemon juice with the garlic, honey and mustard in a large bowl
- Add the chicken to the bowl and coat with the marinade. Sit the chicken thighs on top of the shallots and potatoes
- Season with salt and pepper and scatter over the sprigs of thyme
- Bake in the oven for 45-50 minutes until the chicken is cooked through and the skin is crispy and sticky
- Just before serving, sprinkle with the chopped parsley
Bacofoil have teamed up with Lisa Faulkner to create this delicious recipe.
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