HONEY & LEMON ROAST CHICKEN & BUTTERNUT TRAY BAKE
The classic flavour combinations make this a star recipe.

Prep time
15min
Cook time
1h:10min
Serves
4

The classic flavour combinations make this a star recipe.

Ingredients:

  • 1 small butternut, washed
  • 1 x County Fair Star pack
  • ¼ cup (60ml) lemon juice
  • 1 Tbsp (15ml)  lemon zest
  • ¼ cup (60ml) honey
  • 1 Tbsp (15ml) fresh thyme leaves
  • Olive oil
  • Salt and milled black pepper

Method:

  1. Preheat the oven to 180°C.
  2. Prepare the butternut – slice it in half lengthways. Scoop out and discard the seeds. Then cut each half into four wedges.
  3. Place wedges in a roasting tray along with the chicken.
  4. To make the marinade, whisk the lemon juice, lemon zest, honey and thyme with 2 Tbsp olive oil and a generous pinch of salt and pepper.
  5. Pour the marinade over the chicken and butternut and toss well.
  6. Spread all evenly in the tray and ensure the chicken pieces are skin-side up.
  7. Roast in the oven for 1 hour and 10 minutes until cooked through and golden.
  8. Serve.