Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(72 ratings)

Prep: 5 mins - 10 mins Cook: 1 hr


Serves 4
This succulent chicken one pot makes for a quick, no-fuss supper

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal647
  • fat35g
  • saturates14g
  • carbs47g
  • sugars12g
  • fibre3g
  • protein39g
  • salt0g
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  • 3 juicy lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp clear honey
  • leaves from 4 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, finely chopped
  • 8 chicken pieces, such as thighs and drumsticks, with skin



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 750g potatoes, peeled and cut into smallish chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • green salad, to serve


  1. Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.

  2. Lay the chicken in a roasting tin – don’t pile it up or it won’t cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)

  3. Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

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Comments, questions and tips

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19th Nov, 2012
oh and forgot to mention I put the chicken on broil for 5 minutes and flipped it once to make it nice and crispy! Delicious!
19th Nov, 2012
This is my dream recipy!!! It was super easy to make, tasted DELICIOUS and was a hit with the whole family. My husband loved it and that is extremely rare because he is the pickiest eater you can find! I used margarine instead of butter and used 2 big fat cloves of garlic and it was soooo good. witha crunchy celery salad on the side....mmmmmm...yum! Thank you so much for this wonderful recipy!
10th Jun, 2012
so easy to make, but can burn quite easily if not watched!
9th Apr, 2012
I halved this recipe and 10 mins before the end I poured the liquid into a gravy separator and put the liquid minus the fat back over the chicken and potatoes. This was a good move and the dish was an outstanding success, really delicious and my hard to please partner said it was one of the best dinners I have ever made!
21st Mar, 2012
I love this recipe; it's one we make all the time. I usually add a roughly chopped carrot to the pan with the potatoes and serve with green beans. I once multiplied the recipe to cook for a group of around 20 people, and it came out great! It's always tender and it has a nice rustic presentation. Good cold the next day, too!
2nd Feb, 2012
Can I replace the rosemary with thyme? What do you think?
4th Jan, 2012
So yummy and we love the tangy pots
2nd Nov, 2011
Quick and easy recipe, WILL definitely do it again :-)
28th Oct, 2011
I love this recipe and have probably made it about 12 times, it's just so easy to do and I've made it for guests who also thought it was delicious. If you cram it all together too much you won't get a thick sticky sauce, just a runny one. I don't find it lemony as I love lemons! I always use new potatoes for this dish as well.
21st Oct, 2011
I cook this often. Everybody loves it and thinks it is really complicated when it is actually really easy. Its a brilliant one-pot stand-by.


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