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GAPs, Paleo Lemon, Honey & Thyme Chicken

 
This was actually adapted from one of Rachel Allen's recipes and is one of my favourite meals.  It is also good to use different parts of the chicken, which are cheaper when the breast when you are buying organic meats and poultry. I have also included a gravy like sauce that does take a while to reduce so be patient. 
 
Lemon, Honey & Thyme Chicken
 
Serves 4
4 - 6 Chicken Leg Quarters (depending on how hungry people are)
2 Lemons
2 - 3 tbsp. honey
Salt & Pepper
4 sprigs of thyme
500ml homemade chicken stock
 
Place the chicken quarters in a oven proof dish and place the quartered lemons around them.  Drizzle over the honey and place the thyme on top.  You might want to add a couple of spoonfuls of stock to stop the chicken sticking and prevent the honey from burning. 
 
Bake in the over at 180 degrees for 40 mins or until you are sure the chicken is cooked through. Take out the chicken and cover it to rest.  
 
Heat your stock on the hob and  pour in the juice from the oven dish removing the thyme sticks and lemon quarters.  Boil the liquid until you have about 200ml left and it has naturally thickened.  It will still be runny (not like bisto) but has amazing flavour. 
 
Pour over the chicken on the plate and serve with your own choice of vegetables.  I chose my favourite roasted vegetable mix, but any vegetables will do. 

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