Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(69 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

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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.

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Comments (87)

kirstyowen_6's picture

Cooked this tonight and we really enjoyed it. I was a little nervous after reading some of the other reviews but it was so easy and delicious! I used new potatoes which cooked through perfectly in the time suggested and didn't use the third lemon as suggested, which resulted in a light lemony dish. Will definitely do again.

struth42's picture

I just made this and won't make it again. First of all, with the skin on the chicken there really isn't any need for additional fat, i.e. butter. Secondly it took ages to cook and even with par-cooked potatoes, they still didn't turn out soft. Not impressed!

Bizz's picture

I'm a very average cook. This was easy and delicious. Will make it again.

sharangoose's picture

I was disappointed in this dish. As per other comments I parboiled the potatoes first to help them along. The chicken skin burned very quickly. I ended up turning the chicken skin side down. Even after 1 hours 20 mins the potatoes were still not soft, ok but not soft. Used the tip of using gravy separator to remove the chicken fat, great idea because there was a lot of it. Would not do this again.

jul34es's picture

just had this for tea and it tasted great,so easy to do and everything ready at the same time.

shobbers1's picture

Really loved this, makes a tasty family meal without a lot prep or time spent in the kitchen - have used a couple of times already

gillybee82's picture

I wonder whether you could use one of those roasting bags for this recipe? Obviously the potatoes would have to be cooked seperately. Just an idea.

bette1946's picture

I did this with roast potatoes and roasted mediterranean vegetables for a winter Sunday lunch and it was delicious!

lexy231282's picture

Made this recipe a number of times, always comes out tasting fantastic. Best lemon chicken dish I've ever had. A firm week night favourite as it is so easy to throw together after work. I would recommend par-boiling the potatoes for about 10mins first though, just to make sure they are cooked through.

eclecticeater's picture

oh and forgot to mention I put the chicken on broil for 5 minutes and flipped it once to make it nice and crispy!


eclecticeater's picture

This is my dream recipy!!! It was super easy to make, tasted DELICIOUS and was a hit with the whole family. My husband loved it and that is extremely rare because he is the pickiest eater you can find!

I used margarine instead of butter and used 2 big fat cloves of garlic and it was soooo good. witha crunchy celery salad on the side....mmmmmm...yum!

Thank you so much for this wonderful recipy!

jenna18's picture

so easy to make, but can burn quite easily if not watched!

hugonelly89's picture

I halved this recipe and 10 mins before the end I poured the liquid into a gravy separator and put the liquid minus the fat back over the chicken and potatoes. This was a good move and the dish was an outstanding success, really delicious and my hard to please partner said it was one of the best dinners I have ever made!

phaniejm's picture

I love this recipe; it's one we make all the time. I usually add a roughly chopped carrot to the pan with the potatoes and serve with green beans. I once multiplied the recipe to cook for a group of around 20 people, and it came out great! It's always tender and it has a nice rustic presentation. Good cold the next day, too!

ingelaino's picture

Can I replace the rosemary with thyme? What do you think?

sarahzoehills's picture

So yummy and we love the tangy pots

mk1984's picture

Quick and easy recipe, WILL definitely do it again :-)

caroline1010_3's picture

I love this recipe and have probably made it about 12 times, it's just so easy to do and I've made it for guests who also thought it was delicious. If you cram it all together too much you won't get a thick sticky sauce, just a runny one. I don't find it lemony as I love lemons! I always use new potatoes for this dish as well.

lemontart50's picture

I cook this often. Everybody loves it and thinks it is really complicated when it is actually really easy. Its a brilliant one-pot stand-by.

irelandjj's picture

Tried thyme - it was lovely. Great recipe, quick, easy and tasty


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