On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 10 min
- Cook time:
- 40 min
This is Rachel Allen's most simple, yet delicious way to cook chicken - the perfect mid-week, child-friendly meal.
Method1. Preheat the oven to 180ºC/gas mark 4.
2. Place the chicken pieces in a large baking dish, skin side up (they can be skinned if you prefer but the chicken will be more moist with the skin on). In a small bowl mix the juice of the lemons with the warm honey, then pour this over the chicken pieces. Place the empty lemon halves in the dish between the chicken pieces for extra flavour, along with the sprigs of rosemary or thyme. Season with sea salt and pepper.
3. Cook in the oven for 40 minutes or until the chicken is cooked and the skin is golden. Remove from the oven and discard the lemon halves.
4. Pour the juices from the dish into a saucepan and boil, uncovered, for about 5 minutes until the juices have thickened slightly. Taste and add more salt and pepper if necessary.
5. Add the salad ingredients to a bowl, combine the lemon juice and olive oil and season well. Pour over the salad just before serving.
6. Serve the chicken and sauce with the salad.