To make this with other cuts of chicken:
- Bone in skin on thigh fillets: Add 5 to 10 minutes baking time and place chicken skin side DOWN to bake covered, then when you remove the cover, turn the chicken so it is skin side UP.
- Boneless skinless thigh fillets: Add the chicken into the pan 20 minutes into the baking time. If you leave it in for the whole time per the recipe, they will overcook.
- Chicken breast: not recommended, because there is a high risk of being dry and the cook time is very variable. However, it can be done - just add the chicken 10 to 15 minutes into the baking time to ensure it is not overcooked.

2. The Dijon mustard adds another slight layer of flavour into the sauce and also thickens it. But the dish can be made without it.

3. The honey balances out the sourness of the lemon. You can use maple syrup, palm sugar or anything else that is sweet.

4. This recipe benefits from marinating but it is not critical. The sauce has so much flavour it compensates for no marinating.

5. This technique of cooking the chicken covered for the first part of baking infuses the chicken flesh with more of the sauce flavour, which is why marinating is not critical. The chicken is turned to allow the other side of the chicken to cook in the tasty sauce.

6. Please make sure you don't use a ginormous pan for this. The ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won't end up with much sauce.

7. For disclosure purposes, I halved a couple of lemons and panfried them with a little oil to make them lovely and golden. For decorative purposes only!