Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(85 ratings)

Prep: 5 mins - 10 mins Cook: 1 hr

Easy

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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Ingredients

  • 3 juicy lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g butter
    Butter

    Butter

    butt-err

    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

    Rosemary

    rose-mar-ee

    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

    Chicken

    chik-en

    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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • green salad, to serve

Method

  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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sharangoose
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.
jul34es's picture
jul34es
25th Apr, 2013
5.05
just had this for tea and it tasted great,so easy to do and everything ready at the same time.
shobbers1
22nd Mar, 2013
4.05
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
14th Mar, 2013
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
21st Jan, 2013
I did this with roast potatoes and roasted mediterranean vegetables for a winter Sunday lunch and it was delicious!
lexy231282
20th Jan, 2013
5.05
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
19th Nov, 2012
5.05
oh and forgot to mention I put the chicken on broil for 5 minutes and flipped it once to make it nice and crispy! Delicious!
eclecticeater
19th Nov, 2012
5.05
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
10th Jun, 2012
so easy to make, but can burn quite easily if not watched!
hugonelly89
9th Apr, 2012
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!

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