Lemon-honey chicken with roast potatoes

Ingredients

• Chicken thighs800 g
• Potatoes800 g
• Olive oil3 tbsp
• Honey2 tbsp
• Dijon mustard1 tbsp
• Lemon2 pcs
• Garlic3 pcs
• Oregano1 tsp
• Salt1 tsp
• Pepper1 tsp
• Parsley10 g

Instructions

1. 1

   Finely chop the garlic. In a bowl mix the honey, mustard, juice of one lemon, the zest, one spoon of olive oil, garlic, oregano, half the salt and the pepper.

2. 2

   Pat the chicken dry. Rub in the marinade, cover and leave it 10–30 minutes. If the kitchen is warm, use the fridge.

3. 3

   Heat the oven to 200 °C. Line a tray with baking paper.

4. 4

   Wash the potatoes and cut them into large chunks. Toss with the remaining two spoons of oil, the rest of the salt and pepper.

5. 5

   Spread the potatoes on the tray. Nestle the chicken among them, scatter slices of the second lemon and pour over the leftover marinade.

6. 6

   Roast 35–45 minutes, until the meat is cooked to the bone and the potatoes are golden and soft.

   Tip: Breasts need 22–28 minutes, thighs 35–45. Take the chicken out as soon as it is cooked, and put the potatoes back if they still need colour.

7. 7

   For the last 5 minutes, spoon the tray juices over the chicken. The glaze thickens and shines.

8. 8

   Rest briefly, scatter chopped parsley and serve.