This is an easy recipe, as always. The honey and lemon juice give the plate a mediterranean character and a wonderful smell in the kitchen.
By Cinta Farnos
It is said that we should often do something for the first time; this month I am going to be lots of things for the last time. But moving, despite of being exhausting, can also bring some other great consecuences, such as farewell dinners. This recipe is the one I used for the first of these dinners.
- - Chicken pieces.
- - 3 tbsp honey.
- - two lemon juice
- - 2 garlic cloves
- - one onion, chopped.
- - potatoes cut into chunks
- - rosemary and thyme
- - salt and pepper
- - olive oil.
- Heat the honey in the microwave till liquefied, add the lemon juice and combine. Lay the chicken in a roasting tin, with salt and pepper and a generous splash of olive oil, try not to pile them up so they all can be cooked perfectly. Drizzle the chicken with the lemon juice and the honey to coat evenly all the ingredients. Add the garlic, rosemary and thyme, cover with plastic wrap and let it rest in the fridge for some hours, to integrate all the flavours.
- Preheat the oven to 200º . Before baking it, add the potatoes and onion to the chicken. Roast for 1 hour, turning over the chicken, until it is cooked and golden brown.
Cinta Farnós is a passionate food blogger, food photography trainee and a political scientist behind her blog, Trossets de cuina. Living in Barcelona, a bit obsessed with the "homemade" idea, when not working or baking, she constantly looks for new projects, new recipes and new places to go.