glazed lemon pepper chicken
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| the good food magazine |
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| poultry & game |
| preparation time 10 to 30 mins |
| cooking time 10 to 30 mins |
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| 4 | skinless boneless chicken breasts |
| | 4tbsp clear honey |
| 1 | lemon, juice and finely grated zest |
| 2 | garlic cloves, crushed |
| 1 Tbsp | dijon mustard |
| | 2tsp freshly ground black pepper |
| | 750g1lb 10oz baby salad potatoes or larger ones, halved |
| | steamed broccoli florets, to serve |
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| 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 220c/425f/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. |
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| (ID: 75327) Mirror: rec.food.recipes: Sun, Dec 5, 2004 |