Ingredients

• 2 lemons
• 175g shallots, peeled and thickly sliced
• 8 boneless chicken thighs with skin
• Salt and pepper
• 2tbsp balsamic vinegar
• 2tbsp sherry vinegar
• 4tbsp thin honey
• 150ml olive oil
• 1 sprig of fresh basil

Method

1. Grate the rind and squeeze the juice of 1 lemon. Thinly slice the other lemon and scatter into the roasting dish along with the shallots.
2. Lay the chicken on top and season with salt and pepper.
3. Put the grated lemon and juice into a jug, add the vinegars, honey and oil and whisk together, then pour over the chicken.
4. Cover the chicken dish with a lid or tin foil and roast at 200C, 190C fan or gas mark 6 for 40 minutes or until the chicken is golden and cooked through. When the time is up remove the lid and cook for a further 10/15 minutes to crisp the skin.
5. Add a final squeeze of lemon to the sauce, garnish with basil and serve, we suggest with buttered new potatoes.