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Honey Lemon Chicken

- Chicken pieces (how many and what sort is up to you and how may people you want to feed figure at least 2 pieces per person, I prefer the bone-in dark meat pieces (like thigh) with skin on, makes delicious crispy skin. My boys prefer boneless breast).

-Rice: make whatever way you like it. I like mine semi persian style: rinse off the excess starch, put the rice in a stainless steel pot with a reasonably heavy / thick bottom and a good lid, add water to the rice so that tehre is about 1/2cm of water covering, add salt and a decent gloop of a light flavoured oil (grapeseed oil is good, don't use olive oil). Bring the rice to a boil on the stove, let it boil for a short time (about 1 minute max), turn the element down to the lowest setting, wrap the pot lid with a thin a tea towel, make sure the entire underside of the pot lid is covered by the tea towel, jam the pot lid onto the the pot so that it makes adecent seal. Leave the rice for 20 minutes to half an hour. You know the rice is done when you flick water near the bottom of the pot and it immediately sizzles. Most of the rice will be cooked like normal, but there will be a layer crisp rice on the bottom of the pot which is crunchy and yummy. You may need to experiment a bit with the stove setting and timing because each pot/stove combination works differently, you may undercook (i.e. get no crispy rice) or burn the bottom layer once or twice until you get it nicely fine tuned.

Sauce: Equal parts honey, soy sauce & lemon juice, if you want to be particularly indulgent then equal amount of melted butter too. At least 1/2 cup of each if you're making for 2 people

Coating: melted butter & flour, enough to coat each piece of chicken.

Pre-heat oven to about 150deg Celcius (~300-320 deg F?)

Butter and flour the chicken pieces and lay in a single layer in an oven dish, if you have skin on pieces make sure the skin sides are facing up for crisping. Easiest way to apply the flour after dipping in butter is put the flour in a plastic back and and shake pieces individually in the bag to get a nice even coating.

Pour about half the sauce over the chicken pieces.

Put the chicken in the oven, cook for about 20 minutes, then baste the chicken with sauce, just use enough to baste each piece. Cook another 20 minutes, baste again. Cook another 20 minutes, baste again. Keep cooking until the chicken is fall off the bone tender (maybe 1hr 20 or 30 in total?).

Serve with the rice and enjoy.