When I looked in the fridge this morning, I saw a bag of lemons that have been in there for a little too long. I turned to Joe and asked whether I should make a lemon drizzle or lemon chicken or something. Being the opposite of a sweet tooth, he went for lemon chicken and so, tonight’s dinner was born.
I adore lemons, but I’ve never actually made a lemon dish before that wasn’t dessert. I decided to throw a recipe together and it ended up being successful, so why not share with everyone?
The dish I made, specifically, was lemon chicken, honey roasted carrots and home-made chips with peas, sweetcorn and onions. All of it was cooked on two baking trays – one deep, one sheet.
400g chicken – I used chicken breast strips
A few carrots (as many as you like!)
2 large potatoes – I ended up using 1.5 and having some leftovers for tomorrow
Half a red onion
A handful of cherry tomatoes
Seasoning – I used basil, thyme, salt, pepper, and garlic
1 tbsp honey
2.5 tbsp olive oil
Additional veg – sweetcorn, peas.
- Preheat oven to 200 degrees Celsius.
- Add chicken strips to a bowl and add juice from 1 lemon and half a tablespoon of olive oil. Slice the remaining half lemon and add the slices. Sprinkle some thyme in the bowl and leave to marinate.
- Peel and chop carrots, then add to a bowl. Add a tablespoon of olive oil and seasoning, mix together and place on the shallow baking tray.
- Roughly chop half onion and sprinkle over carrots on tray. Drizzle honey over the carrots and onions.
- Peel and chop potatoes to thick chips. Add to a bowl with a tablespoon of olive oil and seasoning, mix together and place in the deep baking tray.
- Put both trays in the oven for 20 minutes.
- Meanwhile, chop the cherry tomatoes in halves and add to the lemon chicken bowl.
- When the 20 minutes is up, turn the chips and carrots over and add the chicken/lemon mix. Cook for 15 minutes.
- Meanwhile, cook any remaining vegetables and plate up.