Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
An old and much-loved recipe from the late Penelope Casas. I bought her book, ‘The Food and Wines of Spain’, way before Spanish food became popular here and cooked my way through it. Lining the roasting tin with foil before you add the chicken makes washing up easier.
Requires 2 hours marinating time
Overview
Prep time
10 mins
Cook time
45 mins
Serves
4
Ingredients
- 8 chicken thighs, or a mixture of thighs and drumsticks, bone in and skin on
- 4 tbsp extra-virgin olive oil
- 8 tbsp runny honey
- juice of 1 lemon
- 1 tbsp ground cumin
- 6 garlic cloves, grated to a purée
Method
Step
Take 8 chicken thighs (or mixture of thighs and drumsticks) and make some little incisions on the underside of the joints so the marinade can flavour the flesh more easily.
Step
In a small bowl, whisk together 4 tbsp extra-virgin olive oil, 8 tbsp runny honey, the juice of 1 lemon, 1 tbsp ground cumin and 6 grated garlic cloves to make a marinade.
Step
Put the chicken into a bowl with the marinade. Cover and put in the fridge and leave for at least 2 hours. Turn the chicken joints over every so often.
Step
Preheat the oven to 190C/180C fan/gas mark 5.
Step
Line a roasting tin with foil. You need a tin that can take all the chicken in a single layer but where it can fit snugly – if there is too much room around each joint the sweet marinade just runs off and burns (it’s because of the honey).
Step
Roast for 40-45 minutes until the joints are dark and glossy. If the skin is getting too dark, cover the chicken with foil. Serve with a big green salad and sautéed or little roasted potatoes.