Roast Lemon and Honey Chicken
- Yield: 2
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition facts (per portion)
- Calories: 883
- Carbohydrate Content: 20.7g
- Cholesterol Content: 0.312g
- Fat Content: 42.3g
- Fiber Content: 0.9g
- Protein Content: 101.9g
- Saturated Fat Content: 9.5g
- Serving Size: 414g
- Sodium Content: 0.495g
- Sugar Content: 17.3g
Roast Lemon and Honey Chicken
Ingredients
- Chicken thighs - large, skin on
- Salt and black pepper
- Lemons - 2
- Honey - 2 tbsp
- Olive oil - 2 tbsp
- Smoked paprika - 1/2 tbsp
- Thyme - fresh
- Rosemary - fresh
- Olives - black and green
- Garlic - 4 cloves
- To serve:
- Roast potatoes
- Green salad
Instructions
- Preheat the oven to 200˚C/180˚C gas/gas mark 6.
- Heat a large oiled pan over a medium high heat. Season the chicken thighs with salt and pepper and brown the chicken thighs on all sides in the pan.
- Place the chicken thighs with the pan juices in a large baking tray.
- Whisk together the juice of one lemon, the honey, and olive oil.
- Brush the chicken with the lemon mixture, and season further with pepper and paprika.
- Cut the second lemon into slices, and place on top of the chicken.
- Add the olives, garlic cloves, fresh thyme and rosemary to the baking tray.
- Drizzle with olive oil sea salt and place into the oven and cook for 15-20 minutes until cooked through.
- Serve with roasted potatoes and a side salad!
