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LEMON & HONEY CHICKEN TRAYBAKE

Prep time 10 minutes Cooking time 50 minutes Serves 4

“This traybake takes just minutes to throw together, and after its stint in the oven, you are rewarded with tender chicken meat, crispy skin, roasted potatoes and asparagus, plus lovely juices.

“Make this dish when local asparagus is in season, or you can swap in courgettes or wilt in spinach right at the end.”

INGREDIENTS

• 3 lemons (juice from 2, remaining 1 sliced)

• 2 garlic cloves, crushed

• 2 tbsp honey

• 2 tbsp olive oil, plus extra for drizzling

• 2 tsp Dijon mustard

• 6 chicken thighs, skin-on, bone-in

• 750g/11/2lb new potatoes, scrubbed and cut into 2cm/¾in slices

• 150g/5oz asparagus spears, woody ends removed

• Salt and pepper

1. Preheat the oven to 200°C/180°C fan/gas mark 6.