Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(76 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


  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, questions and tips

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2nd Dec, 2017
If you cut the potatoes quite small then there's no problem. I used four skin on chicken thighs for 2 of us, plus one large baking potato, but kept the sauce ingredients just the same. The chicken skin crisped up, the potatoes became very caramalised, and it all tasted lovely. All it needed was a green veg on the side - what an easy dish! It says you can prepare 2 hours ahead, but I prepped mine in the morning, then just shoved it in the oven around 10 hours later - worked just fine!
11th Nov, 2017
Having read the previous comments, I cut the potatoes reallyquite small and they cooked really well and absorbed a lot of the delicious lemony flavours. Not sure why the drumsticks would be fatty with the skin on - mine must have done a lot of running around before they got to me!!
5th Mar, 2017
For some reason my comment didn't 'take' so here it is again: I didn't have skin-on chicken pieces so used the breasts I had but put them in much later so that they wouldn't overcook (!) I wouldn't use skin-on chicken anyway, because there would be too much fat, in my opinion. Cut the potatoes into really small chunks, basted with the sauce several times and they turned out crisp and certainly 'done'. Maybe others have cut their potatoes too large which is why they haven't cooked? Absolutely loved this recipe and am just about to make it again for our daughter to enjoy with us.
2nd Mar, 2017
Ovecook not overlook! I hate predictive text!!
2nd Mar, 2017
I had a pile of lemons to use up after peeling for limoncello and this recipe was ideal. I only had (skinned) chicken breasts so put them in a lot later so they didn't overlook Didn't have any problems with the potatoes because I cut them into quite small cubes and doused them a few times in the sauce while cooking so they browned nicely. My husband and I really enjoyed this and I would definitely make again, but not with skin-on chicken, as there would be too much fat.
22nd Sep, 2016
I had heaps of lemons to use up so looked for a recipe that I could use. This was perfect. Great flavours. Love the inclusion of rosemary with the lemon and garlic. I used chicken thighs and added a few pieces of chopped pumpkin (skin on) to the mix - Basically, I was using whatever I had in the kitchen. Served it on cous cous ( with currants) instead of salad. Had snow peas as a side dish. Easy dish to prepare and cook. Perfect balance of flavours. Definitely a favourite from now on.
8th Mar, 2016
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.
7th Nov, 2014
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!
16th Aug, 2014
I'm a very average cook. This was easy and delicious. Will make it again.
16th Feb, 2014
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.


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