Lemon Chicken

Italian inspired ... lemon and chicken go together fantastically, or you could use oranges as an alternative if you can't get really ripe lemons. It's sweet, hot, garlicky comfort food - a lighter alternative to a traditional Sunday roast. It needs to be served with something equally strongly flavoured, otherwise they'll get lost against the intense flavours of the chicken, so garlicky roasted potatoes are ideal.



(Makes 4 portions)

Ingredients:

• 1 whole free-range chicken
• 3 really ripe lemons
• 1 bulb of garlic
• 1-2 small red chillies
• 2 tsp Honey
• 1/2 tsp Tabasco
• 1 stick of celery
• Salt & pepper to taste

Method:
Chop the chicken into pieces (to suit)
In a large sealable plastic bag, place zest and juice from 2 lemons, the honey, salt, Tabasco and 2 crushed cloves of garlic.
Place chicken pieces in the bag. Remove all the air and seal. Squidge it about to ensure the chicken pieces are coated with the marinade. Place in the fridge for 2 hours to marinate
Into the Roasting dish, place the chicken and the marinade from the plastic bag (spreading the chicken pieces evenly). Then, slice the 3rd lemon and the chillies, finely chop the celery (saving the celery leaves to decorate the final dish) and scatter these in the Roasting dish, along with the remaining whole garlic cloves
Season, then put in the oven for 40-50 minutes at 200C

Serve with garlic potatoes and a salad