Honey-Lemon Chicken and Asparagus

Instructions

1. 1

   Preheat the oven to 200°C/400°F. Line a 45 × 33 cm rimmed metal baking tray with foil and brush with 5 ml olive oil. While the oven heats, trim the asparagus to give 600 g, thinly slice the lemon, mince the garlic and chop the parsley.

2. 2

   Whisk together the lemon juice, honey, soy sauce, garlic, half the parsley, 0.25 tsp salt and all the black pepper. Transfer one-quarter of this sauce to a separate bowl before handling the chicken.

3. 3

   Use four boneless, skinless chicken breasts weighing about 180 g each. Pat dry and gently flatten any thick ends between sheets of baking paper to an even thickness of about 2 cm. Season with 0.25 tsp salt and arrange on one half of the tray with the lemon slices. Pour over the larger portion of sauce, cover the tray tightly with foil and roast for 15 minutes.

4. 4

   Meanwhile, put the uncooked rice, 560 ml water and remaining 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, cover and reduce to the lowest heat. Simmer for 15 minutes, then remove from the heat and leave covered for 10 minutes.

5. 5

   Remove the tray's foil cover carefully, keeping clear of the steam. Spread the asparagus over the free half of the tray, coat with the remaining 5 ml olive oil and drizzle with the reserved sauce. Roast uncovered for 8–10 minutes.

6. 6

   Check the chicken in its thickest part with a food thermometer. Transfer any breast already at 74°C/165°F to a plate and loosely cover. Switch the oven to high grill/broil, approximately 240°C/465°F, allowing about 2 minutes to heat.

7. 7

   Position the tray 15–20 cm below the grill element and grill for 1–2 minutes, watching continuously so the honey does not burn. The asparagus should be tender and the glaze lightly browned. Check every remaining chicken breast reaches 74°C/165°F; if necessary, return the oven to 200°C/400°F and roast in 2-minute intervals until cooked.

8. 8

   Let the chicken rest for 3 minutes. Fluff the rice and divide among four plates. Add the chicken, asparagus and lemon slices, spoon over the cooked tray juices and scatter with the remaining parsley.