Lemon and honey-glazed chicken

Lemon and honey go particularly well with chicken.  They give a crisp and tasty coating to the chicken – but make sure the honey does not burn.

The chicken is equally good hot or cold.  It, therefore makes an excellent picnic dish.

Preparation Time: 10 Mins

Cooking Time: 40 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

2                    Lemons  - grated zest and juice of          

1 tbs               Honey  - runny        

1 clove             Garlic  - crushed      

1 tbs               Sugar  - muscovado  

1 tbs               Tarragon  - chopped 

4                    Chicken thighs  - skin on         

140 ml             Sherry  - dry

                     Pepper  - freshly ground, black 

                     Salt          

1 tbs               Olive oil    

To serve

                     Tarragon  - fresh - chopped     

Method

Heat an oven to 190°C.

In a small bowl whisk together the juice and zest of the lemons with the honey and garlic and then stir in the sugar and 1 tablespoon of tarragon.

Pour the mixture over the chicken pieces so that they are well coated.  Cover and chill for 30 minutes.

Add the sherry to the chicken, season and turn the chicken in the marinade.

Brush a roasting tin with the olive oil and place the chicken, skin side up, in the tin.  Pour over any remaining marinade and roast for 40 minutes.

Check the chicken is cooked through before serving.  Then sprinkle with tarragon.

Variations

The dish can be made of chicken breasts.  If served cold, slice them after cooking and serve with lemon mayonnaise and a bean salad with green olives.

Preserved lemon can be added before cooking.

Wine recommendations

Red wine is preferred over white.

Conventional

     Beaujolais Villages

Interesting

     Anjou Gamay

     Menetou-Salon rouge

     Pinot Noir