INGREDIENTS
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.
