Finely grated zest and juice of 2 lemons
4tbsp runny honey
3 garlic cloves, crushed
2tbsp Dijon mustard
4tsp cracked black pepper
4 skinless chicken supremes (breast and wing), or 8 large chicken thighs on the bone
4-5 rosemary sprigs
1 lemon, cut into thin slices
12 garlic cloves, unpeeled
750g (1lb 9oz) baby new potatoes, par boiled
Preheat the oven to 200°C
In a bowl, mix together the lemon zest and juice, honey, garlic, mustard and black pepper. With a sharp knife, score the chicken 3 or 4 times. Put the chicken into the bowl and rub the marinade into the flesh to coat, cover and refrigerate for up to 2 hours.
Make a bed of the rosemary, garlic cloves and lemon slices in the bottom of a roasting tin. Put the potatoes on top and settle the chicken with its marinade over the top. Roast for 30-35 minutes, until the potatoes and chicken are cooked through. Remove from the oven, cover with tin foil and rest for 10-15 minutes.