Easy lemon and herb chicken

Name: Easy lemon and herb chicken
Yield: Serves 4
Cuisine: British recipes
Ingredients: 6 carrots, chopped diagonally into 5cm pieces; 8 free-range British chicken thighs, bone-in and skin-on; 2 tbsp olive oil; 2 tbsp clear honey; Finely grated zest and juice; 1 lemon, plus 1 lemon, sliced; 3 red onions, cut into wedges; 1 garlic bulb, cut in half horizontally; 40ml white wine; 4 fresh rosemary sprigs; 4 fresh lemon thyme sprigs; To serve: Green salad

Easy
May 2016

Easy
May 2016

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 50 min

This herby recipe only dirties one pan, so it’s perfect for mid-week dinners when you want to save on the washing up.

Nutrition: per serving

Calories: 464kcals
Fat: 20.7g (5g saturated),
Protein: 36.8g
Carbohydrates: 26.3g (20.7g sugars)
Fibre: 9.2g
Salt: 0.5g

Nutrition: per serving

Calories: 464kcals
Fat: 20.7g (5g saturated),
Protein: 36.8g
Carbohydrates: 26.3g (20.7g sugars)
Fibre: 9.2g
Salt: 0.5g

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Ingredients

6 carrots, chopped diagonally into 5cm pieces
8 free-range British chicken thighs, bone-in and skin-on
2 tbsp olive oil
2 tbsp clear honey
Finely grated zest and juice
1 lemon, plus 1 lemon, sliced
3 red onions, cut into wedges
1 garlic bulb, cut in half horizontally
40ml white wine
4 fresh rosemary sprigs
4 fresh lemon thyme sprigs

To serve: Green salad

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the carrots and chicken thighs in a bowl, toss them with the olive oil, honey, lemon zest and juice, then season with a generous pinch of salt and pepper. Transfer to a large baking tray, spread out in a single layer and roast for 20 minutes.
After 20 minutes, add the red onions, garlic and wine to the tray, then cook for a further 20 minutes, basting the chicken with the juices and turning the vegetables occasionally. Add the lemon slices and herbs for the final 10 minutes. Check that the chicken is cooked throughout (the fibres should be set and clearly visible with no gelatinous patches) and the vegetables are tender. Serve with a crisp green salad.