Lemon Roast Chicken Potato Wedges

6 boneless chicken breasts, with skins
1 small red onion, cut into 8 wedges
500g fluffy potatoes e.g. King Edward, scrubbed and cut into wedges
1 large lemon
6 cloves garlic
2 tsp clear honey
1½ tbsp olive oil
Salt and pepper
1 tsp fresh thyme
6 sprigs fresh rosemary

Typical varieties: King Edward Maris Piper
Prep time: 15 mins
Cook in: 1 hour
Serves: 6

Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.
Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.
Bake for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

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Station Yard, Scawby, Brigg, North Lincolnshire, DN20 9DP
tel: 01652 650 317, fax: 01652 655 772, email: info@bennettpotatoes.co.uk
Bennett Potatoes Ltd. Registered as a company in England and Wales No. 6682215. Registered office: Station Yard, Scawby, Brigg,North Lincolnshire, DN20 9DP