Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(74 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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sarahzoehills
4th Jan, 2012
5.05
So yummy and we love the tangy pots
mk1984
2nd Nov, 2011
Quick and easy recipe, WILL definitely do it again :-)
caroline1010_3
28th Oct, 2011
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
21st Oct, 2011
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
20th Jun, 2011
Tried thyme - it was lovely. Great recipe, quick, easy and tasty
irelandjj
20th Jun, 2011
Would thyme be a good substitute for the rosemary?
annie2817
28th Mar, 2011
The chicken was wonderful, but the potatoes were a little on the lemony side. Found I had to pour some of the liquid away as it looked too much. Darren and I enjoyed it though and the crispy green salad went well with it. Will probably do it again.
wakeup2nwo
20th Nov, 2010
I used lemon juice only from 2 lemons and wish i had read the comments first as pots were way to lemony! (And im a big lemon fan!)I did take the potatoes out after 15 mins (once i had read comments!) and put in separate dish but it was too late! Chicken was really nice tho.., next time i will do potatoes in separate dish and maybe add some carrots in with the chicken.
sw3205
5th Nov, 2010
A very yummy meal. Hardly any effort which makes it all the more enjoyable. I cooked half portions so only used 1 lemon which was more than enough flavour.
willow1
20th Sep, 2010
3.05
Cooked this and it was delicious. I strongly agree with others here that the potatoes were a bit too lemony, so i will cook them in a separate pan next time. I served this with cousous which soacked up some of the chickeny, lemony juice at the bottom of the pan. Yum!

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