Honey, mustard & lemon chicken


Here’s my take on this timeless classic:

In a bowl, mix 2 tablespoons of olive oil with 1 tablespoon each of honey and dijon mustard. Add some parsley, tarragon, a pinch of salt and a twist of cracked black pepper. Whisk together and pour over some chicken thighs or drumsticks in an ovenproof dish.

Add new potatoes cut into inch thick pieces, a knob of butter and a couple of whole peeled garlic cloves and bake in a preheated 220 degree oven for around 30 mins or until the chicken skin is golden, crispy and the meat has reached an internal temperature of 74 degrees.

Serve with a peppery salad of watercress, finely sliced red onion and and cherry tomatoes. The perfect summer supper!


About Simon

PR guy in music. Spinner of wax. Mancunian. View all posts by Simon

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