The Gentleman Magazine Issue 15 | June 2019 | Page 83

LISA FAULKNER’S STICKY HONEY AND LEMON CHICKEN
BACOFOIL® TEAMS UP WITH MASTERCHEF FAVOURITE TO CREATE A STICKY TRAYBAKE RECIPE
This easy traybake is simple yet packed full of flavour, making
it the perfect mid-week meal for the whole family. Cooking
on the unique BacoLift® surface of Bacofoil® The Non-Stick
Kitchen Foil will ensure that the sticky chicken thighs and
potatoes lift straight off the foil, keeping the food looking just
like it should. The non-stick foil will also save on the washing
up, as it stops any juices seeping out on to the tray. Serve with
fresh chopped parsley and your choice of vegetables for a
delicious and hassle-free family dinner.
STICKY HONEY AND LEMON CHICKEN TRAYBAKE
Serves: 4
Preparation Time: Approx. 15 minutes
Cooking Time: Approx. 45-50 minutes
Ingredients:
Bacofoil® The Non-Stick Kitchen Foil
2 banana shallots
400g cooked Charlotte potatoes
1 tbsp olive oil
8 chicken thighs skin on
Juice of 2 lemons
2 cloves garlic finely chopped
3 tbsp honey
1 tbsp grain mustard
1 tsp sea salt
1 tsp ground black pepper
A few sprigs of fresh thyme
2 tbsp roughly chopped flat leaf parsley
Method:
1) Heat your oven to 200oC/Gas 6/fan180oC. Line a roasting
tin with Bacofoil® The Non-Stick Kitchen Foil (this will ensure
the chicken won’t stick to the foil)
2) Slice the shallots and cut the potatoes in half. Scatter in the
base of the foil-lined ovenproof dish and drizzle the ingredients
with the oil
3) To make the marinade, mix the lemon juice with the garlic,
honey and mustard in a large bowl
4) Add the chicken to the bowl and coat with the marinade. Sit
the chicken thighs on top of the shallots and potatoes
5) Season with salt and pepper and scatter over the sprigs of
thyme
6) Bake in the oven for 45-50 minutes until the chicken is
cooked through and the skin is crispy and sticky
7) Just before serving, sprinkle with the chopped parsley
Enjoy!
The Gentleman Magazine | 83