I’m particularly fond of recipes that require little or no effort to prepare that produce great results; who isn’t?
In this case, all the ingredients get thrown together to marinate for a few hours then the whole lot gets tipped into a roasting pan.
The combination of lemon zest, cardamom, honey and sesame seeds is particularly good and for the most moist result I recommend using chicken thighs on the bone with the skin left on.
This is also very good eaten cold, making it ideal for a picnic.
Whether you eat the chicken warm or cold, this is drop dead easy which frees you up to do other stuff.
CARDAMOM LEMON CHICKEN with HONEY & SESAME
4 tablespoons of extra-v olive oil
4 tablespoons of runny honey
2 fat cloves of garlic, crushed
Zest of 2 lemons and the juice of one
6 green cardamom pods, cracked open
1 teaspoon of coarsely ground black pepper
A good pinch of sea salt
8 chicken thighs (skin on, bone in)
1 tablespoon of sesame seeds
Combine everything except for the sesame seeds in a Ziploc bag or sealed plastic container (not metal) – make sure everything is well mixed then chill for 8-48 hours.
Preheat the oven to 425F (220C)
Arrange the chicken in a shallow roasting pan, skin side up – pour the entire marinade over the chicken.
Before putting the chicken in the pre-heated oven, reduce the temp to 375F (190C) and roast for 35 minutes, basting twice during that time.
After 25 minutes, sprinkle the sesame seeds over the chicken – roast for the remaining 10 minutes.
Serve warm or cold.