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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. Recipe by: Cant Cook Wont Cook
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