Lemon Roast Chicken6 boneless chicken breasts, with skin

1 small red onion, cut into 8 wedges
500g potatoes, scrubbed and cut into wedges
1 large lemon
6 cloves garlic
2 tsp clear honey
1½ tbsp olive oil
Salt and pepper
1 tsp fresh thyme
6 sprigs fresh rosemary


Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned.
Place in a large roasting tin with the onion and potato wedges.
Remove the zest from the lemon and cut in half.
Cut one half into wedges and add to the pan with 4 whole cloves of garlic.
Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic.
Pour over the chicken, season well and add the herbs.
Bake for 1 hour or until the potato wedges are tender and the chicken is cooked throughout.
Serve immediately from the roasting tin.