Honey Glazed Chicken

Honey Glazed Chicken

An easy and delicious twist to classic roast chicken

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Cook time

Cook 30 - 35 mins

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.
Try

Which Chicken?

If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.

For bags of flavour

Roast on a bed of fresh herbs, chopped garlic or sliced onion.

For the juiciest chicken

Keep the skin on. If you're bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo Pamela

    07 November 2007

    Pamela rated this recipe

    3 stars

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  • Binder photo lurvlyloz

    05 December 2007

    lurvlyloz rated and commented on this recipe

    4 stars

    love this quick and easy alternative to a whole roast chicken

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  • Binder photo Aida

    20 December 2007

    Aida rated and commented on this recipe

    5 stars

    simple and delicious

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  • Binder photo abs

    26 January 2008

    abs rated and commented on this recipe

    4 stars

    Simple to prepare and delicious- I tried this with spinach with pine nuts and garlic.

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  • Binder photo Vivo

    20 March 2008

    Vivo rated and commented on this recipe

    4 stars

    Easy to make, tasty and quick to roast. I didnt have chicken with skin but as long as you baste it regularly, it came out fine.

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  • Binder photo Tasneem

    30 July 2008

    Tasneem rated and commented on this recipe

    5 stars

    quick, easy and comes out perfect every time

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  • Binder photo David Mercer

    18 August 2008

    David Mercer rated this recipe

    4 stars

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  • Binder photo Dave Stockton

    15 October 2008

    Dave Stockton rated and commented on this recipe

    5 stars

    Quick, Easy and very tasty. I added some carrot (chopped into sticks) in the oven dish with the chicken and they also came out nicely.

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  • Binder photo Tollie

    28 January 2009

    Tollie commented on this recipe

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

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  • Binder photo AmySolar

    08 October 2009

    AmySolar rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Lotty

    25 October 2009

    Lotty rated and commented on this recipe

    4 stars

    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.

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  • Binder photo loopylady

    06 November 2009

    loopylady rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Chrissie

    16 December 2009

    Chrissie rated this recipe

    5 stars

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  • Binder photo Rebecca

    03 April 2010

    Rebecca rated and commented on this recipe

    5 stars

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

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  • Binder photo Saira

    05 May 2010

    Saira commented on this recipe

    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

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  • Binder photo MikkoLapiz

    15 November 2010

    MikkoLapiz rated this recipe

    5 stars

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  • Binder photo Jools

    16 April 2011

    Jools rated and commented on this recipe

    5 stars

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

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  • Binder photo Louise

    29 April 2011

    Louise rated and commented on this recipe

    4 stars

    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.

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  • Binder photo June Lilian

    01 February 2012

    June Lilian commented on this recipe

    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.

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  • Binder photo shazzeroo

    22 February 2012

    shazzeroo commented on this recipe

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

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Cook time

Cook 30 - 35 mins

Ingredients

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