Step 1

Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).

Step 2

Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.

Step 3

Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.

Step 4

Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.

Step 5

Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.

Step 6

Serve warm.