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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20th Jun, 2011
Tried thyme - it was lovely. Great recipe, quick, easy and tasty
20th Jun, 2011
Would thyme be a good substitute for the rosemary?
28th Mar, 2011
The chicken was wonderful, but the potatoes were a little on the lemony side. Found I had to pour some of the liquid away as it looked too much. Darren and I enjoyed it though and the crispy green salad went well with it. Will probably do it again.
20th Nov, 2010
I used lemon juice only from 2 lemons and wish i had read the comments first as pots were way to lemony! (And im a big lemon fan!)I did take the potatoes out after 15 mins (once i had read comments!) and put in separate dish but it was too late! Chicken was really nice tho.., next time i will do potatoes in separate dish and maybe add some carrots in with the chicken.
5th Nov, 2010
A very yummy meal. Hardly any effort which makes it all the more enjoyable. I cooked half portions so only used 1 lemon which was more than enough flavour.
20th Sep, 2010
Cooked this and it was delicious. I strongly agree with others here that the potatoes were a bit too lemony, so i will cook them in a separate pan next time. I served this with cousous which soacked up some of the chickeny, lemony juice at the bottom of the pan. Yum!
18th May, 2010
Very nice, easy and tasty recipe. Could anyone tell me, can you do this with boneless chicken, like breasts? It would be more convenient with children, but I wonder if chicken gets too dry before potatoes are done...
19th Dec, 2009
Some carrots in this dish go down a treat too
6th Nov, 2009
Made this last night and it was wonderful! Really easy to make and the flavours were great. Everyone agreed that this would be a new family favourite. The only thing I changed was to use a compound butter I had that needed using up (lemon juice, tarragon and shallots). It simply enhanced the flavours even more. Try it, it's easy and economical.
30th Oct, 2009
Delicious - however like others before me I would add more honey and probably extra garlic. Also, I threw in some thickening granules at the end. Making it this weekend for when the family visit! It's quick and easy.


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