Quick, economical, minimal washing up and a tasty family dish... what more could you ask for?
One-dish Honey Roast ChickenServes: 4
2 tbsp clear honey
1 garlic clove
2 tbsp olive oil
8–10 skin-on chicken thighs and drumsticks
450g (1 lb) baby potatoes
150g French (green) beans
3 tbsp fresh parsley, finely chopped
salt and freshly-ground black pepper, to taste
Method:Squeeze the juice from one of the lemons and slice the other lemon into rounds.
Combine the butter, honey and lemon juice in a small pan and heat until melted then stir in the garlic.
Heat the oil in a large frying pan, add the chicken pieces and fry in batches over high heat until nicely browned all over. Add the lemon slices for the last few minutes of cooking.
Transfer the chicken to a rectangular oven-proof baking dish and scatter in the potatoes. Spoon the honey and butter mixture over the chicken then transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and roast for between 45 and 55 minutes, or until the chicken is cooked through and the skin is crisp and golden brown.
About 5 minutes before the chicken is due to be served cook the French beans in a small pan of boiling, lightly-salted water. Drain and add to the roasting dish.
Remove from the oven, sprinkle over the fresh parsley and adjust the seasonings to taste.
Serve immediately directly from the roasting dish.