make | lemony glazed chicken

This week we created a delicious peppery marinade to put on your chicken or turkey breasts.  We did it with chopped up turkey breasts, and then in the same pan we baked some new potatoes and veg.  You can use this marinade on other meats too - let us know how you get on!

The glaze is a great way of getting some yummy flavour into chicken breasts, which can be a bit bland just by themselves.  It's really easy and quick to make and utilises honey for sweetness and Dijon mustard to contrast.  Honey is really good for you.  Our friend Rowena and her family keep bees which make the most delicious honey! And it's local! It's a great source of antioxidants and has particularly special ones called flavonoids which can help prevent cancer and other inflammatory diseases.  All honey is also naturally antibacterial because of a special enzyme the bees put in it which creates hydrogen peroxide.  This means it's particularly good for your stomach and has even been shown to help treat stomach ulcers!

Enjoy today!!

- rosinaviolets    x

Lemony Glazed Chicken

Serves 4

4 chicken breasts
4 tablespoons honey
finely grated zest and juice of 1 lemon
2 garlic cloves
1 tablespoon Dijon mustard
2 teaspoons ground black pepper
400g baby potatoes, cut in half
steamed broccoli & vegetables to serve

• Slash each chicken breast two or three times.  

• In a shallow dish, mix honey, lemon zest and juice, garlic, mustard & pepper.  Add the chicken, marinate for at least 30 minutes in the fridge (for best results - leave overnight).  

• Bring your oven up to 200C.  Arrange the potatoes and chicken in a single layer in your tin.  You can also add other vegetables that like to be roasted (we had some leeks in the fridge and some mushrooms).  Pour over the marinade.  

• Roast for 25 - 30 minutes, until the potatoes are tender and the chicken is cooked.  

• Serve with vegetables.