Roast Lemon Chicken With Potato Latkes And Honey Roasted

Penal substitution does not turn God into a cosmic child abuser. It does not reduce Christ to the passive victim of some divine injustice. It does not pit the Trinity against itself. No, in the God-forsakenness of Christ on the cross, the love of God and the justice of God are revealed on our behalf. United in purpose, Father and Son act in concert to save God’s people. The sinless Son of God bears our sin, and then God pours out the wrath that our sin deserves, and Jesus the Son endures it so that we, who deserve that wrath, might never encounter it. This is the gospel, the good news of the cross, and it calls us to forsake our sin, to turn away from it and embrace Christ, the forsaken one, so that we may not be forsaken.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs			2	Servings

INGREDIENTS

1		Potato, peeled
1		Onion, grated
6		Baby leeks
2		Chicken breasts, skin on
2		Lemons
2	T	Runny honey
1	T	Wholegrain mustard
1	T	Soy sauce
1		Egg
3	T	Self-raising flour
		Sunflower oil, for frying
		Salt and black pepper
1		Bag mixed leaves

INSTRUCTIONS

Preheat the grill.  1 Coarsely grate the potato into a bowl and leave
to sit for 10  minutes.  2 Heat a large frying pan. Slash the skin of
the chicken and seal in  the pan. Place on a baking tray.  3 Squeeze
the juice of one lemon and mix with 2 tbsp honey, 1 tbsp  mustard and 1
tbsp soy sauce. Cut the other lemon into wedges. Trim  the leeks, halve
and place around the chicken on a roasting tray. Add  the lemon wedges
to the tray.  4 Pour the sauce over the chicken, lemons and leeks, and
brush over  the sauce until completely coated. Grill for 10 minutes
until turning  golden and crispy, and the leeks and lemons are browned
and tender.  5 Rinse the potatoes in a colander and squeeze to remove
as much  water as possible. Transfer to a clean mixing bowl.  6 Stir
the grated onion into the potatoes. Add the eggs, flour, salt  and
black pepper. Mix thoroughly.  7 Check the chicken under the grill,
turn the leeks and basting with  the juices.  8 Heat about 1/8"
sunflower oil in a large frying pan over a medium  heat. Drop tbsp of
the latkes mixture into the oil.  9 Cook for a minute each side until
golden. As they are done, leave to  drain on kitchen paper. Sprinkle
with salt while hot.  10 Remove the chicken from the grill and place on
a serving plate.  Pour over the pan juices and serve with the leeks,
lemon wedges and  potato latkes.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 123 Calories From Fat: 18 Total Fat: 2g Cholesterol: 70.7mg Sodium: 300.8mg Potassium: 509.5mg Carbohydrates: 22.2g Fiber: 2.8g Sugar: 3.2g Protein: 5.1g