- Honey Roasted Chicken With Sugar Snap Peas.jpg (39.99 KiB) Viewed 212 times
Takes: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- 5 tbsp olive oil
- 1 tbsp honey
- Grated zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 8 Skin-on chicken thighs, bone in
- 4 garlic cloves
- 300g sugar snap peas, or use mangetout
- 1 tbsp butter
- Small handful of fresh flat-leaf parsley, finely chopped
- 1 tbsp flaked almonds
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Combine 4 tbsp of the oil, the honey, and half the lemon zest and juice in a bowl and season with salt and pepper. Add the chicken and toss to coat. Transfer to a roasting dish with the garlic.
2. Bake for 30 - 40 minutes until the chicken is golden and cooked through. Leave to rest.
3. Heat the remaining oil in a large frying pan. Add the sugar snap peas and stir-fry for 3 - 4 minutes until they are bright green and tender but still have some crunch. Season.
4. Serve the chicken and garlic with the sugar snap peas*, sprinkled with the remaining lemon zest, the parsley and almonds.
*For more flavour, squeeze the garlic out of the skin, crush with a knife and mix into the sugar snap peas.
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