Chicken with lemon zest, black olives and honey

Recipe by:

Darina Allen

If you want to make this a one-tray meal, add some chopped baby potatoes to the tray with the chicken

Ingredients

8 pieces of chicken – I usually try to get a mixture of thighs, breasts on the bone and a few extra drumsticks thrown in for flavour
juice of 2 lemons
1 lemon, cut into wedges
3 tbsp honey
1 garlic clove, crushed with the back of a knife and lightly chopped
4 whole garlic cloves
a generous bunch of rosemary
4 tbsp olive oil or 40g melted butter
a small handful of black olives, roughly chopped

Lay your chicken and lemon wedges in a roasting tin. Mix the juice, honey, garlic and oil in a cup and pour it over the chicken making sure to cover it all. Sprinkle with the rosemary and olives, season, and place in a medium oven.
Cook until your chicken pieces are cooked through and the sauce is sticky and golden, this will take more than 40 minutes depending on the size of the chicken pieces. You can open the oven during cooking and spoon the juices over the chicken if you wish.

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