Chicken with Lemon and Honey

I had planned to cook a different meal tonight, until I realised that I was lacking in a vital ingredient. Luckily the main ingredient was chicken thighs and as there are so many recipes for these, finding another to cook was easy. I had just made James a lemon and honey drink as he's full of cold and this jogged my memory of a recipe in "Food for Living" by Rachel Allen, that I hadn't tried before.
It was very, very easy. After I trimmed a little fat from the meat, it was 4 mins until the dish went into the oven. I had rosemary in the fridge, it was good but not essential to  the flavour. My only failing was I only had one pack of chicken thigh fillets and I had to give my meal up on the condition I could try it to write about it.   I served it with new potatoes and green beans. Everyone loved it, I'll definitely do it again. Even though the cooking time is 40 mins, you can just go off and do something else.  

Chicken with Lemon and Honey
Serves 4
Ingredients
8 pieces of chicken thigh fillets or other chicken 
pieces (with or without skin)
2 lemons
2 tbspn honey
Sea salt and freshly ground pepper
2 sprigs of fresh rosemary or 6 sprigs of thyme

Method
Preheat the oven to 180C

Place the chicken pieces in a large baking dish. In a small bowl mix the juice of the lemons with the honey, then pour this over the chicken. Place the empty lemon halves in the dish for extra flavour. Season with salt and pepper and place the sprigs of rosemary and thyme between the chicken pieces.  

Cook in the oven for 40 mins until the chicken is golden. Remove from the oven. Pour the juices from the dish into a saucepan and boil uncovered for about 5 minutes until the juices have thickened slightly. Season the sauce if needed. Serve the chicken and sauce with a salad or rice (or whatever you fancy.)

The kids really enjoyed it, the only comment was more sauce would have been good, so next time I would increase the honey and lemons.

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