This dish makes for a really simple, tasty mid-week dinner.
Chicken and lemon really are a match made in heaven and this is a really lemony chicken dish. I used chicken legs because I like the rich flavour of the dark meat but also because chicken legs are so much cheaper than breasts which means you can buy great quality, free range chicken without breaking the bank. If you prefer you can use chicken thighs – you can even use boneless chicken thighs if you don’t like to faff about with bones but the bones do add flavour. This marinade also works well with chicken breasts or a whole roast chicken.
I originally intended to add garlic to the marinade but found that I had run out and not noticed – I don’t think that has ever happened before – no garlic in the house? Unheard of! Even more shocking (well to me anyway) is the fact that I actually preferred this dish without the garlic – it lets the lemon really shine through.
I served the chicken with cavolo nero (because I think I am developing an addiction to it) and potato wedges (well the oven was already hot) but it would work just as well with noodles and pak choi.
However you make it, tweek it and adjust it – enjoy.
4 Chicken Legs (or 8 thighs)
2 Unwaxed Lemons
4 or 5 large Sprigs of Thyme
2 large sprigs of Rosemary
1 tbsp Honey
1 tbsp Olive Oil
Season the chicken well with salt and pepper and put it into a large, sealable plastic bag.
Finely grate the zest from both the lemons and place in a bowl. Juice the lemons and add the juice to the zest. Strip the thyme leaves from their stems, strip the rosemary and finely chop the leaves; add the herbs to the bowl with the lemon juice. Stir the marinade and pour over the chicken, seal the bag and massage to work the flavours into the meat. Leave to marinate for 2 hours.
Heat the oven to 200°C / 400°F / Gas Mark 6.
Remove the chicken from the bag and place on a trivet over a roasting tin and drizzle with the olive oil.
Roast for approximately 20 minutes then baste with the rest of the marinade. Return to the oven for a further 20 minutes. Drizzle the chicken legs with the honey and put back in the oven for 5 more minutes or until the skin is crisp and the juices run clear.
Chicken thighs will take less time to cook (approximately 30 minutes in total).
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