1. Grate off the zest of two or three lemons – uncoated organic lemons are the only kind I use for zesting now (previously, we must have flavoured many a cake or mousse with a big whack of silicon wax). Then squeeze out their juice and mix it all with the zest. Mix in the honey, the ginger and a splash of oil and soy sauce. This is the marinade.
2. Put the chicken in a dish and pour over the marinade, leaving overnight if possible and turning a couple of times if you can.
3. Preheat the oven to 200C/400F/gas mark 6. Put the chicken in a roasting tin with half the marinade poured over. Roast for 45 minutes or until tender (it will depend on the size of the pieces).
4. In a heavy saucepan, preferably non-stick, heat the rest of the marinade with the brown sugar. Add the four finely sliced onions and allow very slowly to caramelise and soften. Watch like a hawk for burning.
5. When the chicken is cooked, lift out and keep warm. Pour the cooking juices into a gravy jug that separates fat from juice, and pour off the oil (alternatively, use a spoon).
6. Serve the chicken with plain steamed boiled potatoes and carrots, with a small heap of the onions to one side and the cooking juice poured over. Quartered lemons can be handed around for more sharpness if required.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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