- 3 baking potatoes
- 1 kg free-range chicken thighs and drumsticks
- 2 tsp olive oil
- Zest and juice of 1 lemon
- 1 tbsp honey
- 1 clove garlic, crushed
- 1 heaped tbsp fresh thyme, leaves washed
- freshly ground black pepper
- homemade coleslaw, to serve
Preheat the oven to 200°C, fan 180°C, gas 6. Bake the potatoes for approximately 1 hour, until soft and fluffy in the middle and crisp on the outside.
Meanwhile, remove the skins from the chicken (use kitchen roll to help you grip the skin).
Heat 1 teaspoon of the oil in a large frying pan. Add the chicken pieces and cook – keep turning until the chicken is golden on all sides. This will take 5-10 minutes, depending on how hot your pan is.
Meanwhile, mix together the lemon zest and juice, remaining oil, honey, garlic, thyme leaves and a little black pepper.
Transfer the chicken to a baking dish, just large enough to hold all the chicken. Pour over the lemon and honey mixture. Turn the chicken over to ensure it's coated well. Bake for 40-45 minutes, turning and basting the chicken after 20 minutes.
When the chicken is golden and cooked through, remove it from the oven. Serve with the baked potatoes (giving half to each toddler) and homemade coleslaw made from shredded carrot and cabbage mixed with a little crème fraîche or low-fat yogurt. Remove the meat from the bones for the toddlers.