This is a very light meal and suits a lunch, although I had it as a light dinner. I had a lot of lemons (7 lemons) and two bunches of parsley left over from a dinner party last week. So this was the perfect recipe to use them all up.
Cook time 1 hour
Prep time 30 mins
4 chicken thigh fillets, skinless
1 tbsp mixed spice
3 tbsp honey
1 clove of garlic, crushed
1 red onion, thinly sliced into rings
2 bunches of parsley, chopped
1 bunch of radish, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp peanut oil
1 tbs dijon mustard
Preheat the oven to 180C.
Juice two of the lemons. Mix the lemon juice, butter, honey, and garlic in a small pot. Place on the stove and stir until the butter melts.
Arrange the chicken fillets into a single layer on a roasting tray. Season with salt and pepper. Drizzle the honey and lemon sauce evenly on the chicken fillets.
Slice the remaining lemon into eight wedges. Arrange evenly between the chicken pieces. Place the tray in the oven for an hour.
Meanwhile, prepare the salad dressing by mixing the olive oil, balsamic vinegar, peanut oil, and mustard. Drizzle and mix with the parsley, red onion, and radish salad.
Serve the honey lemon chicken with the salad.