I can't think of any better way to cook chicken than with butter and lemon, add honey and the glazing of the skin is guaranteed to be golden and lemon sweet.

Ingredient - serves 4

1 medium chicken
75g butter
3 tbsp lemon juice
1 lemon
2 tbsp runny honey
1 sprig rosemary
3 cloves garlic
12-16 new potatoes
salt, pepper

green salad leaves and/or cooked
asparagus

Method

Pre heat the oven to 190°C
Melt the butter in an oven proof pan or deep roasting tray together with the lemon juice and honey. When bubbling gently, add the garlic cloves and sprig of rosemary and cook for a few minutes.

Place the chicken in the pan and baste liberally with the hot marinade, season with salt and
pepper. Distribute the washed and dried new potatoes around the chicken and scatter amongst them the lemon, cut into quarters. Season the potatoes lightly with salt.

Transfer to the oven for 1 hour 15 minutes, basting at least once during that time. Check that the chicken is completely cooked by inserting a skewer into the leg joint, if the juices run pink then return to the oven for longer.

Serve jointed roast chicken with buttery sauce, salad/asparagus and roasted lemon new potatoes.