Lemon Chicken - cooking recipe

Ingredients

2 None chicken drumsticks (each about 9 oz)
4 None chicken breasts (each about 6 oz), halved
5 tbsp oil
1 1/2 lbs potatoes, peeled, halved and placed in cold water
10 sprigs fresh thyme, little reserved for garnish, remainder of leaves plucked from stems
2 None lemons, 1 sliced, 1 juiced
4 tbsp honey
1 lb green beans
1 None small onion, peeled and finely diced
2 cloves garlic, peeled and finely diced

Preparation

Preheat the oven to 400\u00b0F. Season the chicken with salt and black pepper. Heat 4 tbsp oil in a large skillet and pan-fry the chicken in batches, turning, for 5 mins per batch. Remove from the pan and place in a roasting pan.
Drain the potatoes, pat dry and add to the hot frying pan. Fry, turning, for 4 mins. Season with salt and black pepper. Transfer to the roasting pan along with the thyme and lemon slices. Roast for 40 mins, or until the chicken juices run clear.
In a bowl, mix the lemon juice, honey and 2 tbsp water. Brush half over the chicken about 15 mins before the end of the cooking time. Brush the other half over about 5 mins before the end of the cooking time.
Cook the beans in boiling salted water for 8 mins. Drain. Heat 1 tbsp oil in a frying pan and saute the onion and garlic for 2 mins. Add the beans and cook over a low heat for 3 mins. Arrange the chicken, potatoes, lemon slices and beans on serving plates and garnish with thyme.