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Thursday 6 October 2011

Sluttishly Savoury: Sticky Lemon Chicken

Well the Indian Summer is well and truly over, and there seems like nothing for it but to knock up something hot and comforting to be devoured after work. I like to think this dish helps to fight off colds, what with the lemon, honey and garlic it's smothered in, but who am I kidding? I cook it because it's just damn tasty.

Chicken thighs are great to cook with as not only are they cheap, they're pretty much impossible to overcook (unlike those pesky breasts). In this dish they're covered in a sticky glaze and thrown in the oven in one pot along with the potatoes. I used sweet potatoes, but ordinary ones will do just fine.

Sticky Lemon Chicken (serves 2)

You'll need:
  • 4 chicken thighs, skin on and bone in
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • 1tsp honey
  • 1/2tsp dried oregano
  • 25g butter
  • 1 large sweet or normal potato, peeled and cut into bite size chunks
Make it!
  • Preheat the oven to 180c / Gas 4.
  • Start by browning the chicken thighs, skin side down, in a pan over a high heat. If you have a pan that will also go in the oven, use it, as you'll save on washing up. You shouldn't need much (or any) oil, especially if your pan is non stick. This will take around 10 minutes to turn a good shade of golden. 
  • Meanwhile, combine the lemon zest and juice, garlic, honey, oregano and butter in a small saucepan and heat the mixture until it's all melted together and gooey.
  • Once the chicken skin is good and crisp, turn off the heat. Add the potato chunks to the pan and toss them around to coat them in the chicken fat. 
  • Season everything with salt and pepper, then pour over the lemony, buttery glaze.
  • Whack it in the oven for 30 minutes.

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