Honey Glazed Chicken

Honey Glazed Chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 2

An easy and delicious twist to classic roast chicken

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2 chicken breasts
  • half a lemon
  • 1 tbsp honey
  • 1 tbsp dark soy sauce

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put 2 chicken breasts, skin side up in a small baking dish and season.
  2. Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
  3. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
  4. Serve with salad and potatoes roasted with herbs and garlic.

Recipe from Good Food magazine, March 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
vimptorock19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this recipe tonight, but used skinless chicken fillets instead. Thought the flavor was really nice but found the sauce to be quite runny following the recipe.Will make again for sure, but next time will try adding a little flour to thicken up a little so it sticks to the chicken. Had mine with some rice and peas, pretty good!!!

jose81's picture

Made this for dinner tonight and was pleasantly surprised at how moist and flavoursome the chicken was. Used skinless breasts so sprinkled a little flour as suggested by another poster. Doubled the quantities for the sauce as did veggies too - would def double again anyway as only a dribble left for a jus.
Cooked with carrot and swede sticks which did not cook! Temperature too low I think. Served with red cabbage and polenta.

heatherjdw's picture

Just made this for the first time tonight, really tasted nice. Coated skinless chicken breasts in a dusting of cornflour. This seemed to help keep the moisture in, also covered for first 15minutes. Served with rosemary and garlic oven roasted potato wedges, broccoli.

spiderwebb99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this twice now and the whole family enjoys it, however my end result does not look like the picture! My sauce is thinner, do I need more honey or is it because I use skinless fillets? I was hoping for a stickier glaze. Tastes lovely though!!

AmySG's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really quick and easy, tasted great too! :)

newby_boy's picture

Just made this tonight for my family :) Served it with roasted garlic potatoes and salad as suggested - was ABSOLUTELY delicious!

souplover's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry forgot to rate it!! But 10 stars from me!!!!

souplover's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this twice now and doing it again tonight.It is so easy and so delicious!! I cover the dish with foil for about 15 mins then take it off and baste the chicken adding more honey on the top of the chicken. A very very good recipe so thank you very much!!!

haspang's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe but also good with ketchup and a little garlic added...

bigtommyt71's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A newbie at cooking, so tried this as an experiment, was very nice, but altered quantities to suit myself

Thanks for this

shazzeroo's picture

I only use chicken without skin, so by wrapping the chicken do they mean in bacon or something ?

junelilian's picture

This dish sounds sooo easy. I only have skinless chicken breasts but will season them with a little flour so hopefully the sauce thickens and sticks too.

I shall also add the garlic, rosemary and onion. Not really sure whether to accompany the dish with rice or creamed potatoes with peas and sweetcorn.

Will let you know the outcome.

lou_rayment's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make. I roasted the chicken on a bed of rosemary, thyme and chopped garlic and served with herby roast potatoes. The sauce is totally moreish.

joolsfinnigan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I 'spatch-cocked' a whole chicken and laid flat in roasting tray. Very tasty!

sairastarr's picture

this tasted great and went down well with my guests but i think i made the mixture too liquid. or maybe it just doesn't stick as well to skinless chicken.
will make again

rebeccamottershead's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as a quick Sunday evening meal - my boys and husband loved it. A really useful recipe - will be using it again.

loopylady10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple but tasty. I used boned chicken thighs but left the skin on. The sauce was quite thin, I thought the honey would have made it stickier, but the taste was lovely.

lottymedlock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely easy chicken dish. I only had light soy sauce, and bottled lemon juice, but it still seemed to work well. I used skinless breasts so basted regularly. I also seared the chicken first for a few minutes in a frying pan, but not sure if that was really needed.
I served with 'Spicy Roast Potatoes', (which are always on here). Will definitely make again, and wouldn't change the recipe, as it was lovely as it was.

amysolar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum yum, I added more soy sauce, sear on the outside to brown and then into the oven with the rest of the sauce. Delicious!

tollie's picture

Made this for a school competition....
I didnt win but they did taste delicious!!!
=]
-x-x-

Pages

Questions

Tips