Succulent honey & lemon chicken

Succulent honey & lemon chicken

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

Prep: 5 mins - 10 mins Cook: 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 juicy lemons
    Lemon

    Lemon

    le-mon

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

  • 50g butter
    Butter

    Butter

    butt-err

    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

    Rosemary

    rose-mar-ee

    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

    Chicken

    chik-en

    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
    Potato

    Potato

    po-tate-oh

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

  • green salad, to serve

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cookpauline
18th Oct, 2009
5.05
Although the smell coming from the oven was wonderful, this did not carry through to the dish when eaten. Too lemony - I would add more honey next time together with some parsnip. Otherwise a winner.
jojosmiles
3rd Oct, 2009
This is a lovely recipe for chicken, moist, succulent and lemony!! Like some of the other testers on here I would roast my potatoes seperately because mine didn't crisp up even though I followed the recipe to the letter! On saying that - although they were very soft - they were also very tasty!!
juliebahrain
7th Sep, 2009
5.05
Went down a treat!
travelbunny
15th Aug, 2009
4.05
The flavours were delicious but as I substituted Quorn fillets instead of chicken, the juices weren't quite enough so halfway through cooking time I had to add some vegetable stock. I already have a fab recipe for lemon chicken which I think I prefer on the whole - but it's always great to try new things! Works well with oregano if you don't have rosemary to hand.
didee48
5th Aug, 2009
Lovely recipe, quick and easy. Will definitely make again.
danialabbanedlebi
4th Aug, 2009
5.05
EASY to make & delicious dish!! I made this for dinner last night and everyone loved it, including my kids (ages 14,8,6). We all had seconds. Although, next time I would pre-cook (boil or fry) the potatoes before adding to the pan as they were still crunchy, even after baking for over an hour. Also, I would increase the honey & decrease the lemon juice to make chicken a bit more ''sticky''.
danialabbanedlebi
4th Aug, 2009
5.05
SUPER taste & super easy!! I cooked this for my children and they LOVED it. Even my 6 year old had seconds. It's a great recipe, although next time I will slightly fry or boil the potatoes before placing in oven with the chicken as they were still a bit crunchy when teh chicken was done.
carol-sanders
27th Jul, 2009
I tend to part cook the potatoes first and then add the lemon butter to the drained potatoes and leave it them to sit for a couple of hours before I am ready to put in the oven. Then add them to the chicken. We like the potatoes lemony and I then add a belazu lemon(preserved lemon) to them during cooking.
patricksmith
21st Jul, 2009
4.05
Really zesty and fresh. A great balance with the Rosemary. And so easy.
placebo_effect
10th Jul, 2009
4.05
My verdict was absolutely delicious, and perfect with some of our home-grown rocket on the side, and a bit of cucumber. I didn't find the potatoes too lemony as others did, probably because I love lemon! I also added courgettes at the beginning to roast with the potatoes and chicken and I think this was a nice addition.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.