Citrus Honey Chicken: flashback to long sunny days

It's not been a cold start to the winter here at all. I'm sure Ol' Mother Nature is confused too because I've seen butterflies flittering about and tomato seeds germinating during this week. In fact I have to admit I'm finding the balmy weather almost too balmy. I find it hard to know what to wear, especially as I've bought a lovely winter coat and I'm too hot wearing it! You see, I do rather like cold weather. So here's to a drop in temperature soon and to wearing warm gloves. That I do like! (psst: obviously when I posted this on Sunday this was indeed the case - a couple of days later and the temperature has pleasingly dropped!)

But I don't know anyone who is a fan of shorter daylight hours. That is one aspect of winter that does affect us all. So to bring a flash of summer sunshine back into your kitchen I suggest you have a go at recreating this easy, economical chicken dish. It's sticky, citrussy and is perfect with mash or a salad and crusty bread to mop up the juices.

Citrus Honey Chicken

Serves 4

8 Chicken pieces
(I used drumsticks & thighs, bone in, 2 portions per person)

Marinade
2 tablespoons honey1 lemon, zest and juice1 lime, juice
6 cloves garlic, squashed, skin on
1 tablespoon Dijon mustard
2 tablespoons light oil
sprigs of thyme, (lemon thyme preferably)
salt & pepper

Method

Make the marinade by mixing the honey, mustard, lemon and lime juices, lemon zest and oil in a non-metallic dish. Add the thyme sprigs with the whole, slightly squashed garlic cloves and place the chicken pieces in one layer in the dish. Cover and marinade the chicken for at least 2 hours, but preferably overnight, in the fridge.

Preheat oven to 180C (Gas Mark 4 / 350F). Cook the chicken, in the marinade, for 30 minutes before turning the heat down to 160C (Mark 3 / 325F) and continue to cook until the chicken is golden brown and cooked through, about a further 25 - 35 minutes. Baste the chicken occasionally with the marinade sauce.

Remove the chicken, cover and keep warm while you finish off the sauce.

Strain the cooked marinade and juices into a saucepan. Taste, season and add either honey or lemon juice depending if too sweet or sharp for your personal tastes. Bring to the boil, simmer to reduce and slightly thicken.

Serve the chicken pieces and citrus honey mustard sauce with buttery mash and some greens or a crisp green salad.