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 61-67

• Travelbunny

  15 August 2009

  Travelbunny rated and commented on this recipe

  

  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.

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• Julie Bahrain

  07 September 2009

  Julie Bahrain rated and commented on this recipe

  

  Went down a treat!

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• Jo-Jo

  03 October 2009

  Jo-Jo commented on this recipe

  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!!

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• Pauline

  18 October 2009

  Pauline commented on this recipe

  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.

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• Ross Preston

  18 October 2009

  Ross Preston rated this recipe

  

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• Pauline

  30 October 2009

  Pauline rated and commented on this recipe

  

  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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• Crazy Canuck

  06 November 2009

  Crazy Canuck rated and commented on this recipe

  

  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.

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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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