AllenOK
Executive Chef
I'm not sure where I got this one, but apparently it's British, from the one metric measurement that I forgot to remove (I usually convert metric over to US measurements when I get them), as well as the Celcius/Farenheit/Gas 7 reading.
Glazed Lemon Pepper Chicken
4 skinless boneless chicken breasts
4 T clear honey
juice of 1 lemon
Zest of 1 lemon
2 T garlic cloves, crushed
1 T Dijon mustard
2 t freshly ground black pepper
750g/1 # 10 oz baby salad potatoes or larger ones, halved
steamed broccoli florets, to serve
Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper. Add the chicken and turn to coat. Leave it to marinate for 30 minutes or preferably overnight. Preheat the oven to 220°C/425°F/Gas 7. Arrange the potatoes and chicken in a single layer in a shallow-sided roasting tin and pour any excess marinade on top. Roast for 25 - 30 minutes or until the potatoes are tender and the chicken is cooked. Serve with broccoli and any pan juices
Glazed Lemon Pepper Chicken
4 skinless boneless chicken breasts
4 T clear honey
juice of 1 lemon
Zest of 1 lemon
2 T garlic cloves, crushed
1 T Dijon mustard
2 t freshly ground black pepper
750g/1 # 10 oz baby salad potatoes or larger ones, halved
steamed broccoli florets, to serve
Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper. Add the chicken and turn to coat. Leave it to marinate for 30 minutes or preferably overnight. Preheat the oven to 220°C/425°F/Gas 7. Arrange the potatoes and chicken in a single layer in a shallow-sided roasting tin and pour any excess marinade on top. Roast for 25 - 30 minutes or until the potatoes are tender and the chicken is cooked. Serve with broccoli and any pan juices
