to make honey and rosemary chicken you will need:
- 4 chicken breasts
- 1 tbsp honey (2½ syns)
- juice of half a lemon
- 1 tbsp chopped rosemary
- ½ tsp garlic, chopped finely
- any vegetables of your choice (we used 1 courgette, 2 peppers, 1 red onion, handful of asparagus spears, handful of black olives, basically any old shite you have tumbling around amongst the chocolate and the crisps)
to make honey and rosemary chicken you should:
- preheat the oven to 200 degrees and chop your vegetables into large chunks or slices
- spray with a little frylight (or some Fillipo Berio olive oil – that’s what we do, 7 sprays for half a syn) and roast in the oven for about 40 minutes. you won’t need to turn it – we sometimes add a sprinkle of salt or balsamic vinegar, especially when we’re using tomatoes)
- meanwhile, in a small bowl, mix together the honey, lemon juice, rosemary and chopped garlic
- heat a large frying pan over a medium-high heat and add the chicken breasts
- cook for about 10 minutes, and flip over
- after five minutes, pour the the honey mixture over the chicken and into the pan and cook for another five minutes
- serve the chicken on top of the roasted vegetables
Easy! And yes, it might be a fraction more than 0.5 syns – perhaps a quarter of a syn more – but buggered if I’m going to shit the bed over a quarter of a syn.
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