LEMON PEPPER CHICKEN WITH GREEN PEPPER SALSA
Finely grated zest and juice of 2 lemons
4tbsp runny honey
3 garlic cloves, grated
2tbsp Dijon mustard
4tsp cracked black pepper
4 skinless chicken supremes (breast and wing), on the bone
4-5 rosemary sprigs
1 lemon, cut into thin slices
700g (1lb 9oz) baby new potatoes
For the salsa
100ml (3½fl oz) olive oil
4 green peppers, cored and cut into 3-4mm (¼in) dice
1 onion, finely diced
4tbsp peeled and freshly grated horseradish
2 green chillies, finely sliced – seeds and all
2tbsp marjoram leaves
Salt and freshly ground black pepper
A small handful of flat-leaf parsley, finely chopped
In a bowl, mix together the lemon zest and juice, honey, garlic, mustard and black pepper. With a sharp knife, score the chicken 3 or 4 times and rub the marinade into the flesh. Make sure you get it into the cracks. Put the chicken into a bowl with the remaining marinade, stir to coat, cover and refrigerate for up to 2 hours.
When you’re ready to cook the chicken, preheat the oven to 200°C/fan 180°C/gas 6. Mix together the rosemary and lemon slices in the bottom of a roasting tin, like a messy carpet.
Put the potatoes on top and settle the chicken with its marinade over the top. Roast for 30-35 minutes, until the potatoes and chicken are cooked through. Remove from the oven, cover with tin foil and rest for 10-15 minutes.
While the chicken is cooking, make the salsa. Warm the olive oil in a large frying pan over a medium heat. Add the green peppers and onion, turn the heat up to high and toss them around. When they just start to soften, add the horseradish and chillies. Remove from the heat, stir in the marjoram and season to taste.
You can either spoon the salsa over the tray of chicken and potatoes and scatter with the chopped parsley before serving, or serve the salsa on the side.