“It is delicious, and a fail-safe recipe.” That’s what ABC Radio’s AM host Sabra Lane says about this Ainsley Harriott recipe. Yummo.

Ingredients
4 skinless, boneless chicken breasts
3 garlic cloves, crushed
Finely grated zest and juice of 3 lemons
1 red chilli, seeded and finely chopped
4 tbs clear honey
2 tbs ground coriander
Handful of fresh coriander
Lemon wedges, roasted vine tomatoes to serve

Method
– Season the chicken
– Mix together the garlic, lemon zest and juice, chilli, honey and ground coriander
– Turn the chicken in the marinade to coat and then marinate in a covered, non-metalic dish for 2-3 hours or overnight in the fridge.
– Pre-heat oven to 200C. Roast the chicken in the marinade for 35-40 minutes until the chicken is tender.
– Place the chicken breasts onto warmed serving plates and garnish with sprigs of fresh coriander and roast lemon wedges. Serve with roasted vine tomatoes and some couscous.