Step 1

Preheat your oven 200°C/390°F (fan-forced).

Step 2

Add 2 tablespoons of olive oil into the base of a oven tray or oven proof pan.

Step 3

Mix the remaining olive oil with lemon zest, garlic, mustard, honey, capers, salt and pepper.

Step 4

Slice the lemon and place on the base of the baking dish or pan. ** If your lemon has a really thick pith / white part (more than 5mm) then don't use the lemon slices in the base as the pith can impart a bitter flavour to the pan juices. You could add a little lemon juice to the pan juices after instead.

Step 5

Top with the chicken thighs, skin side up.

Step 6

Spoon over the honey mustard mix and bake for 20 minutes or until the chicken is cooked through. If the tops aren’t browned nicely, pop under a grill for a few minutes to crisp the skin.

Step 7

With a little of the cooking juices spooned over. You can spoon additional cooking juices over steamed veggies, mash or rice.

Step 8

Or with a simple side salad or vegetables (try this dressing)

Step 9

With mashed potato (my Magic Mash recipe is perfect and can be made while the chicken cooks)

Step 10

With roast potatoes (these Wedges would be perfect, just pop them in the oven 20 minutes ahead of the chicken)

Step 11

Re-heat in a low oven until just hot.

Step 12

Store in an airtight container in the fridge or freezer.