We were umming an ahing on Friday evening like true champions, unable to arrive at any kind of consensus regarding what we should have to eat.
Time was running out, the hunger demon was tapping on the living room window with an evil grin on his face, and even the cat was getting fed up with the situation. It looked as though a serious bout of tag-team sulking was imminent.
Mrs. Paleovirtus then made an executive decision. Grabbing the nearest Paleo cookbook, which just happened to be Daniel Green‘s excellent “The Paleo Diet – Food Your Body Is Designed To Eat”, she quickly flicked through the pages, then triumphantly announced “Got it! Lemon Chicken! Simple, and apparently perfect for Fridays! Make this one!”
So I did.
Blimey, was it good!
It’s not often that a new dish goes straight onto Clan Paleovirtus’ “Oooh, we’ll definitely have this one again” list, but this one did….
Lemon and Honey Chicken
Serves 2 – 3
- 3 tbsp olive oil
- 2 tbsp honey
- juice of 1 lemon
- 2 tsp cayenne pepper
- approx. 1kg mixed chicken pieces – thighs, breasts, legs, wings
- the cloves from 2 whole bulbs of garlic, skin left on
- 2 lemons, cut into wedges
- 10 sprigs of rosemary
- black pepper
- Pre-heat the oven to 200 C.
- Take the chicken pieces out of the fridge to come up to room temperature.
- Mix the marinade. Place the olive oil, honey, lemon, and cayenne pepper in a large bowl. Mix well, and set aside.
- Pat the chicken dry with kitchen paper, and then season liberally all over with black pepper.
- Add the chicken pieces to the bowl containing the marinade. Roll up your sleeves, get your hands in the bowl, and give that old clucker a good rub down, working the marinade well in. Place the bowl back in the fridge to give the chicken a good while to marinade. Obviously the longer the chicken can marinade the better, but try to aim for at least an hour or two.
- After it’s had time to marinade, take the chicken out of the fridge, and allow to come back up to room temperature. Place it in a roasting tray, together with the sprigs of rosemary, garlic cloves, and lemon wedges. Mix everything well, and bung it in the oven.
- Roast for about 40 minutes or so, or until all the chicken pieces are thoroughly cooked through. Serve with a side salad of your choice. Make a point not to waste all that gorgeous roast garlic, nor the sweet, luscious sauce that should have formed at the bottom of your roasting tray.
Our version has a little bit “more” of everything compared to the original in the book, especially in terms of honey, rosemary, garlic, and cayenne pepper, so adjust to your own tastes.
In future we may just experiment with smoked Spanish paprika along with the cayenne pepper in the marinade.