My Honey Lemon Chicken recipe


6 skinless chicken thighs
1 oz butter
3 fl oz lemon juice
1/2 lemon, sliced into
4 oz honey
4 sprigs rosemary
2 medium onion
20 small pieces of potato
Chicken stock cube, dissolved in water

Method:

• In large pan brown chicken pieces, add onions and cook.
• Add lemon slices, rosemary, potatoes, pepper. Mix together the honey and lemon juice and pour over the top.
• Pour in stock one third up the side of the tin. Put on lid or tinfoil.
• Cook at 170 for an hour, remove lid and cook another twenty minutes or so.

Serves 6