Succulent honey & lemon chicken

• juicy lemons↗3
• butter↗50g g
• clear honey↗3 tbsp tbsp
• rosemary↗leaves from 4

  sprigs

• garlic clove↗1

  finely chopped

• chicken↗8

  pieces, such as thighs and drumsticks, with skin

• potatoes↗750g g

  peeled and cut into smallish chunks

• green salad

  to serve

Step-by-step instructions

1. 1

   Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.

2. 2

   Lay the chicken in a roasting tin – don’t pile it up or it won’t cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)

3. 3

   Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.