I was going to cook a French fish dish today, “Poisson D’avril“, but the Swedish Pescetarian Society are having their annual conference in town, and to ensure they don’t run out of grub they’ve bought every single fillet of fish, fresh or frozen, in a twenty mile radius.
Luckily, I’m no fool, and had a backup plan.
Every cook has a repertoire of dishes that are, after years of practice and refinement, hard-wired into them.
The writing of the shopping list for ingredients, the prep, the cooking from flame-on to applying the garnish, even the dishing up, mostly happen automagically.
Lemon and Honey Chicken is one of those dishes.
It’s kind of an exception to the rule, because I made it for the first time just 6 months ago.
We knew then, though, that we’d found a recipe that we were going to be making on a very regular basis. It was that good.
The second time I made it, I quickly double-checked the recipe, just to be sure. I’ve not looked at it since.
The simplicity of the recipe helps there. Coat seasoned chicken pieces in a simple, 4 ingredient marinade, toss in a roasting dish with lemon wedges, garlic and rosemary, and then roast until done.
Perfect for those days when you want to spend a little more time on other stuff, such as planning the Easter campaign, or trying out a new Paleo friendly bread-mix.
Just in case you missed that link earlier, you can find the recipe for lemon and honey chicken here.
You can also find out a bit more about “Poisson D’avril” by clicking here.