Marinating chicken in a mixture of Marmite, honey, vinegar, and olive oil makes for a delicious roast dinner, especially atop lemony crispy potatoes.
Bring a pot of water to the boil. Add the potatoes into the boiling water along with a tablespoon of salt and the juice of 1/2 lemon, plus the squeezed lemon carcass. Boil for 10 minutes. Drain and shake well to fluff up and slightly damage the edges of the potatoes.
While the potatoes are roasting, tidy up a little, give yourself a little breather, and when they’ve been roasting for 20 minutes, start on the chicken. Transfer the chicken to a separate plate. Add another tablespoon of olive oil to the same pan along with the sliced onions. Sauté the onions, scraping any chicken bits from the bottom of the pan along with them until they’re soft and brown, and then remove from the pan.
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