Lemon and Apricot Chicken (4-5)
Ingredients
Instructions
  1. Mix all the marinade ingredients together in a bowl. Add the chicken pieces and stir to coat them thoroughly in the mixture. Cover the bowl and transfer to the fridge to marinate for at least 1 hour, but it’s better to leave it for several hours if you have time.
  2. Preheat the oven to 210C/425F/gas mark 7. Put the prepared vegetables and fruit in a large roasting tray and put the chicken pieces on top. Sprinkle the sea salt all over.
  3. Roast in the top of the oven for 20 minutes, then mix everything around a little, making sure the fruit and vegetables get coated in the fat at the bottom of the tray. Return to the oven for a further 10–15 minutes until everything is golden and crisp.
  4. While the chicken is cooking, mix the salsa ingredients together in a small bowl. Spoon over the hot chicken pieces before serving.