Succulent honey & lemon chicken

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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 41-60

• Miss B

  19 November 2008

  Miss B rated this recipe

  

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• Chantal

  19 November 2008

  Chantal rated and commented on this recipe

  

  Made this for ten people recently with drum sticks and unpeeled potatoes and it went down a treat. Both the potatoes and chicken had really good flavour, definitely not to sour as some say. Looks very impressive too.

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• lynkot

  22 November 2008

  lynkot rated and commented on this recipe

  

  very delicious...i added a bit of water to the sauce tho to make sure it doesn't cook dry.

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• JaneH

  24 November 2008

  JaneH commented on this recipe

  I made this and added a tablespoon of dark soy into the mix to balance the sweet and sour - it was fantastic!

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• Fay

  27 November 2008

  Fay rated this recipe

  

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• Limey

  12 December 2008

  Limey commented on this recipe

  How can it be quick if it takes an hour? Aside from that....nyom! :-)

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• Gilly1

  10 January 2009

  Gilly1 rated and commented on this recipe

  

  Just tried this recipe, very nice whole family said would certainly have again.

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• kle37b

  27 January 2009

  kle37b commented on this recipe

  This recipe was eays to make and loved by my household, do try it!!

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• jeannette

  17 February 2009

  jeannette rated and commented on this recipe

  

  very tasty dish will be making it again by demand of family

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• Mylex

  24 February 2009

  Mylex rated and commented on this recipe

  

  Like it, would cook again. Too much lemon for me but thats just me.

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• Lisa

  08 March 2009

  Lisa rated and commented on this recipe

  

  I had too much juice in the bottom of the dish, so will probably only use 2 lemons next time. Added a bit more honey halfway through! Very tasty and easy. Hubby couldn't wait for it to come out of the oven, smelt gorgeous!

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• Tonia

  31 March 2009

  Tonia commented on this recipe

  To be honest I expected this to be better than it was. I found the chicken was slightly dry inside and the potatoes although tasty were definately not crispy The sauce towards the end got a bit sticky and blackish. It was ok but dont think I would try again

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• alyssa

  03 May 2009

  alyssa rated this recipe

  

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• choccieclaire

  08 May 2009

  choccieclaire rated and commented on this recipe

  

  I only used 2 lemons and felt that it was lemony enough! Really enjoyed this. I would maybe marinade the chicken for an hour or so before hand. Was lovely for a tasty change. Def will b doin this one again.

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• placebo_effect

  10 July 2009

  placebo_effect rated and commented on this recipe

  

  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.

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• patrick

  21 July 2009

  patrick rated and commented on this recipe

  

  Really zesty and fresh. A great balance with the Rosemary. And so easy.

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• CAS

  27 July 2009

  CAS commented on this recipe

  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.

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• Dania

  04 August 2009

  Dania rated and commented on this recipe

  

  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.

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• Dania

  04 August 2009

  Dania commented on this recipe

  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''.

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• Didee

  05 August 2009

  Didee commented on this recipe

  Lovely recipe, quick and easy. Will definitely make again.

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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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