HELPINGS OF SPRING FRESHNESS

Succulent chicken with a zing of citrus and seasonal greens make this dish one to share for supper

Lemon chicken tray bake

Serves 4 1 leek, trimmed and sliced 1kg chicken thighs and drumsticks, skin on zest and juice of 2 lemons, plus 2 lemons halved and wedges to serve 3 tbsp fresh coriander, chopped, plus leaves to garnish 2 tbsp fresh mint, chopped 5 tbsp olive oil 1 spring cabbage 700g new potatoes 200ml cold water ½ tsp English mustard 1 tsp honey sea salt and black pepper green salad, with spinach leaves, to serve large, deep baking tray Preheat the oven to 180°C/160°C fan/gas mark 4 and scatter the tray with the leek slices, then arrange the chicken, skin side up, and lemon halves on top. In a blender, combine the lemon zest and juice, coriander, mint and olive oil. Blend until smooth, then season with salt and pepper. Transfer a quarter of the mixture to a small bowl and leave the remainder in the blender. Using the oil mixture in the bowl, brush it onto the chicken, then roast for 10 mins.

In the meantime, cut the cabbage, without coring, into 5 large wedges. Add the cabbage and potatoes to the tray and pour in the water. Season with salt and pepper, and roast for 40 mins until the juices from the chicken run clear.

Add the mustard and honey to the mixture in the blender and blend for ½ min to combine. Drizzle the mixture over the chicken dish, garnish with coriander leaves, and serve with the salad and lemon wedges.

“...setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home”

Charles Dickens, A Christmas Carol