What you’ll need:
- 4 -6 chicken pieces
- 1T Honey
- fresh rosemary sprigs – one chopped into 4 pieces, one leaves removed and chop roughly
- 2 garlic cloves smashed and chopped finely
- olive oil
- 2 Lemons – cut into 4 or 5 thick slices and de-seeded
How it’s done:
Remove chicken pieces from the fridge and allow to come to room temperature (that is, if you have the time. If not, take them out of the fridge and prepare all the other ingredients first).
Season the chicken pieces with salt, pepper, paprika and roughly chopped rosemary leaves and rub all over. Don’t be afraid to get really stuck in with your hands, you want that flavour to permeate the chicken!
Heat up a good dash of olive oil in the pan, over high heat.
Pop in the chicken pieces and allow to sizzle and brown, you want a rich caramel brown all over, about 8-10 minutes, rotating and turning as needed – don’t allow it to burn black.
Turn the heat down to medium and add the Honey, Garlic and Rosemary pieces.
Squeeze the juice from the ends of the lemon into the pan.
Add all the other slices of lemon into the pan.
Cover the pan and grill the chicken further another 30 minutes, rotating and turning as needed, allowing the the lemons to char and all the ingredients to caramelise.
Plate the chicken and lemon pieces and pour the delicious sticky sauce over and enjoy!