Succulent honey & lemon chicken

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Good Food

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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.

Per serving

647 kcalories, protein 39g, carbohydrate 47g, fat 35 g, saturated fat 14g, fibre 3g, salt 0 g

Latest comments and suggestions

Results 21-40

• marie

  19 February 2008

  marie rated and commented on this recipe

  

  I was at my wits end trying to find something my very fussy16yr old grandaughter would not turn her nose up at.Knowing she will eat chicken I tried this recipe,&not only did she clean her plate, but has asked for more, & has asked for this recipe at least once a week since.

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• Sue

  20 February 2008

  Sue commented on this recipe

  Made this last night and my son really enjoyed it. He's a great fan of fruit with meat so it was a sure fire winner. I added baby new potatoes which looked lovely. He's already asked me to make it again so obviously a hit.

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• Biry

  21 February 2008

  Biry rated this recipe

  

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• Sonja

  05 March 2008

  Sonja commented on this recipe

  We love this recipe the skin gets so crisp and juicy and the potatoes melt in your mouth!

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• Zoe

  06 March 2008

  Zoe commented on this recipe

  This dish is lovely, I marinated the chicken in the sauce a couple of hours earlier and just threw it into a casserole dish in the evening, it was so easy and all the family loved it. Will make it again.

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• Kates Recipe

  14 May 2008

  Kates Recipe commented on this recipe

  This is fab! I use various chicken joints and just adjust the cooking time as required. I love the lemony potatoes and mashing them into the lemony juices. Yum!

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• JoeInnes

  19 May 2008

  JoeInnes rated and commented on this recipe

  

  It was nice, but I boiled the potatoes for about five minutes before to get them as soft as they should be. As a few other people here have said, another time, I would do the potatoes separately with garlic and rosemary butter, either roasted or new.

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• moomum

  06 July 2008

  moomum rated and commented on this recipe

  

  I made this last night and it was quite tasty.

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• nicola diamond

  23 July 2008

  nicola diamond rated and commented on this recipe

  

  delicious and so easy to throw together

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• Food Glorious Food

  27 July 2008

  Food Glorious Food rated this recipe

  

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• katieluvbunny

  11 August 2008

  katieluvbunny rated and commented on this recipe

  

  The chicken was delicious but like some others my family found the potatoes too lemony. Will make again but cook the pots on their own.

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• Ruth

  24 August 2008

  Ruth rated and commented on this recipe

  

  This has been a staple in my house for years whenever I have family staying. It is easily doubled. Everyone loves it and it is so easy. My latest guest went home with the recipe. Cheers from New Zealand ;-)

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• Heather

  21 September 2008

  Heather rated and commented on this recipe

  

  We love this, it's tasty and takes so little preparation - I'd thoroughly recommend it.

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• sarah jane

  27 September 2008

  sarah jane commented on this recipe

  family not keen on chicken thighs.also, a lot of juice was made, probably from fat from skin.Potatoes slow to brown.Would try chicken fillets or quarters if i made it again

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• sarah jane

  27 September 2008

  sarah jane rated this recipe

  

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• Fadi

  13 November 2008

  Fadi commented on this recipe

  I’ll try this recipe , it seemed to be an easy and delicious. the competition of these three items(chicken, potato and lemon) with any herbs and some spices will make your mouth watering.

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• Jo

  14 November 2008

  Jo commented on this recipe

  I did not change the ingredients, but I did find that by the time the chicken was cooked the honey/sauce was burning. Also the potatoes were soggy. Sorry to be negative, I usually enjoy all Good Food recipes.

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• Mister Chef

  17 November 2008

  Mister Chef rated and commented on this recipe

  

  This was really tasty. I added an onion quartered and kept the skin on the potatoes and it was wonderful.

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• somesaycocoa

  18 November 2008

  somesaycocoa rated and commented on this recipe

  

  Maybe it was me but this dish was not all I'd hoped for. The chicken did not absorb the honey-lemon flavor as the coating ended up at the base of the tin. Also, when I was serving, some of the potato chunks fell into the bottom of the roasting tin which left them soaked in buttery chicken grease.

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• pam

  19 November 2008

  pam rated and commented on this recipe

  

  The chicken was delicious but unfortunately husband and son found the potatoes too lemony.

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Ingredients

• 3 juicy lemons
• 50g butter
• 3 tbsp clear honey
• leaves from 4 rosemary sprigs
• 1 garlic clove , finely chopped
• 8 chicken pieces, such as thighs and drumsticks, with skin
• 750g potatoes , peeled and cut into smallish chunks
• green salad , to serve

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 10 mins

Cook 1 hr

Ingredients

• 3 juicy lemons
• 50g butter
• 3 tbsp clear honey
• leaves from 4 rosemary sprigs
• 1 garlic clove , finely chopped
• 8 chicken pieces, such as thighs and drumsticks, with skin
• 750g potatoes , peeled and cut into smallish chunks
• green salad , to serve

Per serving

647 kcalories, protein 39g, carbohydrate 47g, fat 35 g, saturated fat 14g, fibre 3g, salt 0 g

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