Roast Lemon Chicken And Potato Wedges
 

Roast Lemon Chicken And Potato Wedges

Serving Size : 4

6 boneless chicken breasts -- with skin on
1 small red onion -- cut into 8 wedges
500 grams floury potatoes -- (1 lb 2 oz) such as King Edward,
scrubbed and cut into wedges
1 large lemon
6 garlic cloves
2 tsp clear honey
1 1/2 Tbsp olive oil
1 tsp fresh thyme
6 sprigs fresh rosemary

Dry fry the chicken in a nonstick pan, skin side down for 2-3 minutes
until browned. Then place in a large roasting tin with the onion and
potato wedges. Remove the zest from the lemon and cut in half. Cut one
lemon half into wedges and add to the pan with 4 whole garlic cloves.
Squeeze the juice from the other lemon half and mix with the zest, honey,
oil and remaining crushed garlic. Pour over the chicken, season well and
add the herbs. Bake for 1 hour or until the potato wedges are tender and
the chicken is cooked through.

Serve immediately

Serves 4


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