In a large bowl mix:

  • 3 tbl olive oil
  • 1 tbl raw honey
  • Juice of lemon
  • 1 tsp cayenne pepper

Season 2.25kg chicken pieces with black pepper, add to the bowl and massage the marinade into the skin of the chicken.

Place chicken pieces in a roasting pan with garlic cloves, lemon wedges and sprigs of rosemary.

Roast in hot oven for 40 minutes to 1 hour or until chicken has turned golden brown and the lemons have started to caramelise.

Serve with a scattering of fresh parsley and a salad on the side.