glazed lemon pepper chicken with baby potatoes
categories:  Chicken |    

Ingredients:

• 4 skinless, boneless chicken breasts
• 4 Tbsp. honey
• finely grated lime zest and juice of 1 lemon
• 2 garlic cloves, crushed
• 1 Tbsp. Dijon mustard
• 2 tsp. freshly ground black pepper
• 1 lb 10 oz (750 grams) baby salad potatoes

Preparation:

• Slash each chicken breast two or three times with a sharp knife.
• In a shallow dish, mix the honey, lemon zest and juice, garlic, mustard and black pepper.
• Add the chicken and turn to coat.
• Leave to marinate for at least 30 minutes or preferably overnight.
• Preheat oven to 425*F (220*C).
• Arrange the potatoes and chicken in a single layer in a shallow sided roast pan and pour any excess marinade on top.
• Roast for 25 to 30 minutes or until the potatoes are tender and the chicken is cooked.
• Serve with pan juices.

makes 4 servings @ 339 calories per serving