Lemon Chilli Chicken

prep 25 mins, plus marinating cook 45 mins
  • 1.75 kg (3½ lb) chicken, cut into 8 pieces
  • 8 garlic cloves
  • 4 juicy lemons, squeezed, skins reserved
  • 1 small red chilli, deseeded and chopped
  • 2 tablespoons orange flower honey
  • 4 tablespoons chopped parsley, plus sprigs to garnish
  • salt and pepper

Arrange the chicken pieces in a shallow flameproof dish. Peel and crush 2 of the garlic cloves and add them to the lemon juice with the chilli and honey. Stir well, then pour this mixture over the chicken. Tuck the lemon skins around the meat, cover and leave to marinate in the refrigerator for at least 2 hours or overnight, turning once or twice.

Turn the chicken pieces so they are skin side up, scatter over the remaining whole garlic cloves and put the lemon skins, cut sides down, on top.

Cook the chicken in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes or until golden brown and tender. Stir in the parsley, season to taste and serve garnished with parsley sprigs.

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