A tray of skin on chicken pieces – thighs & drumsticks
5 tbsp Olive Oil
3 tbsp Maple Syrup
Juice of 2 lemons (plus the lemons once they’ve been squeezed!)
A large pinch of salt
A large pinch of pepper
A few sprigs of fresh rosemary, roughly chopped (a large pinch of dried will be fine)
4 or 5 cloves of garlic
In a small bowl, mix the olive oil, maple syrup, lemon juice, salt, pepper and rosemary.
TIP: Make sure you taste to see if the flavour is right, some lemons can be very sour, others sweeter so you may need more syrup or more lemon juice.
Arrange the chicken pieces, skin side up in an oven proof dish. Make sure they’re not overcrowded.
Inbetween the chicken pieces, place the garlic cloves and empty lemon halves.
TIP: Don’t peel the garlic cloves, just press firmly on them with the palm of your hand to release the flavour.
Spoon over the marinade, making sure to get it all over the chicken pieces. Cover and leave to marinade for at least half an hour (if you can leave it for longer then please do, the flavour will be even better!)
Heat the oven to 220 degrees C and put the chicken into the oven for 10 minutes. This will allow the skin to crisp up.
After 10 minutes, turn the oven down to 180 degrees C and cook for a further 15 minutes or until the juices of the chicken run clear when poked with a knife or skewer.
Serve hot or cold with a salad, or cous cous. This can also be served in the cooler months, with a generous side of mashed potatoes!
To be extra healthy you can remove the skin, but I advise doing this AFTER the chicken is cooked. It holds in the moisture of the chicken better, ensuring it doesn’t dry out.