• SARAH

LEMON HONEY AND GINGER CHICKEN




Wow, this week has passed quickly! The days seem to fly by, particularly at half term. With that in mind I have been looking around for #chicken recipes for your #Friday night table that will do 'double duty' as a cold dish for #Shabbat lunch if there are any leftovers. This dish can be changed and varied by adding red onion wedges in place of the potatoes and serving it with saffron rice (recipe to follow) and is tasty with seasonal green vegetables when served hot and a mixed green leaf salad when cold. Remember to take it out of the fridge 30-40 minutes before you want to eat it so that it is at room temperature and the lovely sweet and lemony juices are free flowing and delicious.I would make a salad of baby butterhead, oak leaf and lambs lettuce and make a nice grain mustard dressing which will stand up well with the chicken.


LEMON, HONEY & GINGER CHICKEN

INGREDIENTS

3 Lemons

50ml mild olive or vegetable oil

3 tbs runny honey

3-5 cm piece of fresh ginger peeled and cut into matchsticks

leaves from 4 sprigs of rosemary

a few sprigs of thyme

1-2 cloves of garlic finely chopped

a chicken cut into 1/8s or four thighs & drumsticks or breasts with the skin on

750g small washed new potatoes

or 750g large potatoes scrubbed and cut into cubes

or4 large red onions peeled and cut into wedges

or a mixture of the two

salt flakes

freshly ground pepper

Paprika




METHOD

Heat the oven to 200c and line the grill pan of your oven with a double layer of foil. In a small pan combine the juice from two lemons, honey, rosemary, ginger, oil and garlic and heat gently until the honey has melted and it smells fragrant.

Spread the chicken over the base of the tray and tuck the potatoes, red onions if using them and thyme sprigs around the chicken. Season with the salt, a few grinds of black pepper and some paprika.

Cut the last lemon into wedges and tuck around the chicken and drizzle the sauce over everything.

Roast for 55 -75 minutes until the chicken is thoroughly cooked and the potatoes and onions are crisp and golden.




Pile it all onto a serving platter and pour over the pan juices.

When the pan is cold, carefully scrunch up the foil and throw it away and with luck you should have a clean grill pan and no washing up!

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