LE­MON PEP­PER CHICKEN WITH GREEN PEP­PER SALSA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4

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

To serve

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.

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