Delishuss Blog

5 ½ points per serving

Serves 4

Ingredients

½ lemon, cut into quarters

2 cloves of chopped garlic

2 tbsp runny honey

1 tbsp tomato puree

50ml white wine

1 tbsp chopped fresh parsley

8 small bone-in skinless chicken thighs or 4 chicken breasts

500g baby new potatoes

1 red onion halved and sliced

Low fat cooking spray

50g of pitted olives in brine

Salt and pepper

Instructions

1. Preheat the oven to gas mark 5/190 degrees Celsius.
2. Squeeze the juice from the lemon pieces into a large bowl and add the squeezed out lemon. Stir in the honey, wine, tomato puree and half the parsley.
3. Season well and add the chicken, stirring to coat. Set aside to marinate.
4. Meanwhile, place the whole new potatoes in a pan of water, bring to the boil and simmer for 10-15 minutes until tender. Drain and cool under running water.
5. Slice thickly, and then place them in a large shallow casserole dish. Scatter the onions, garlic and olives on top, season well and mist with low fat spray.
6. Place the chicken on top of the potatoes and drizzle with the marinade.
7. Roast for 1 hour or until cooked through, turning the chicken over every now and then.
8. Stir the remaining parsley into the cooked chicken and serve with a salad.