Honey Glazed Chicken

A simple idea for turning chickens breasts into something scrummy and delicious. Prepare to meet your new favourite dinner! Quantities are easily manipulated to serve a crowd.

Serves 2

Ingredients
2 chicken breasts, skin on, bone in
Half a lemon
1tbsp clear honey
1tbsp dark soy sauce

Method

1. Preheat your oven to 190C/Gas Mark 5. Lay the chicken, skin side up, in a small baking or roasting dish. Season.
2. Squeeze the juice from the lemon into a bowl and stir in the honey and soy sauce. Stir well to mix and spoon this mixture over the chicken breasts.
3. Tuck the squeezed out lemon half between the two chicken breasts (to moisten and add flavour).
4. Roast, uncovered, for 40-45 minutes until done and richly glazed, basting with the juices at least twice.
5. Serve with green salad and garlic roasted potatoes

Butter-roasted saffron chicken

This is from Annie Bell's 'The Country Cook' which has loads more delicious recipes in it. You can find it by clicking the link on the left - it's definitely worth investing in!

I doubled the quantities as I needed to feed 5 hungry adults and the supermarket had no big chickens, but I'm giving you Ms. Bell's original recipe. Gorgeous moist chicken meat, just lovely!

Serves 6 (according to the book, 4 according to me!)



Ingredients

A good pinch of ground saffron
1 tbsp thyme leaves
Sea salt
75g unsalted butter, softened
1x2kg chicken
Juice of 1 lemon
Cayenne pepper

Method

1. Preheat your oven to 220C/420F/Gas Mark 7.
2. Blend the ground saffron, thyme and a little salt with 50g of the butter. Starting at the neck end of the chicken, slip your fingers beneath the skin to loosen it either side of the breastbone. Spread the butter mix over the breast meat and pat the skin back into place.
3. Place the chicken in a roasting dish and spread with the remaining butter, pour over the lemon juice, season with salt and dust with the cayenne pepper.
4. Roast for about an hour, without basting, then transfer it to a plate, tipping any juices inside the chicken back into the roasting tray.
5. Pour the roasting juices into a bowl or jug and leave the chicken rest for 20 minutes.
6. Serve hot or cold, with the buttery juices spooned over for those who like them (I didn't do this, go here to see why!)