Lemon & Honey Roasted Chicken

The lemon flavour gives a nice element to the sauce in this particular dish. Also the cayenne pepper just adds an added dimension.

INGREDIENTS

4 chicken breasts

3 tablespoons of honey

Grated zest & juice of one lemon

1oz/25g butter

Seasoning

Pinch Cayenne pepper

2-3 sprigs of thyme

100ml boiling water

To Serve:

400g green vegetables (maungetout & green beans)

16 baby potatoes

METHOD

Heat a large frying pan with a little butter.

Season the chicken breasts with a little salt and cayenne pepper (which will give the chicken an added kick) and quickly brown them on both sides and then reduce the heat slightly. Pour in the honey, lemon zest & juice and the boiling water together with the sprigs of thyme.

Preheat the oven to 180C/350F/Gas Mark 4

Transfer the chicken with the glaze into the oven and cook for a further  15-20 minutes until fully cooked through. It is nice to turn and baste the chicken whilst it is in the oven.

Allow the chicken to rest for a few minutes when it comes out of the oven..

Serve:

Serve the chicken with a stir fry of green vegetables and some steamed and buttered baby potatoes.