Serves 4
Ingredients:
40g butter
the juice of 2 lemons
2 tbsps honey
4 rosemary sprigs, leaves only
1 garlic clove, finely chopped
½ tsp sea salt
½ tsp ground black pepper
1.2 kg chicken thighs, bone-in
1 unwaxed lemon, cut into wedges
Method:
Preheat oven to 200˚C/400˚F.
Place the butter into a saucepan. Place over a low heat and add the lemon juice, honey, rosemary leaves, garlic, salt and pepper. Stir until the butter has melted.
Arrange the chicken in a single layer in a roasting dish. Drizzle the lemon butter over the chicken.
Arrange the lemon wedges around the chicken.
Roast for 40 minutes, or until the chicken is cooked. Serve.
Store any leftovers in an airtight container and refrigerate for up to 4 days.
Per serving:
445 calories
26g protein
11g carbs
33g fat