Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(73 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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carol-sanders
27th Jul, 2009
I tend to part cook the potatoes first and then add the lemon butter to the drained potatoes and leave it them to sit for a couple of hours before I am ready to put in the oven. Then add them to the chicken. We like the potatoes lemony and I then add a belazu lemon(preserved lemon) to them during cooking.
patricksmith
21st Jul, 2009
4.05
Really zesty and fresh. A great balance with the Rosemary. And so easy.
placebo_effect
10th Jul, 2009
4.05
My verdict was absolutely delicious, and perfect with some of our home-grown rocket on the side, and a bit of cucumber. I didn't find the potatoes too lemony as others did, probably because I love lemon! I also added courgettes at the beginning to roast with the potatoes and chicken and I think this was a nice addition.
choccieclaire
8th May, 2009
4.05
I only used 2 lemons and felt that it was lemony enough! Really enjoyed this. I would maybe marinade the chicken for an hour or so before hand. Was lovely for a tasty change. Def will b doin this one again.
tonmilbil
31st Mar, 2009
To be honest I expected this to be better than it was. I found the chicken was slightly dry inside and the potatoes although tasty were definately not crispy The sauce towards the end got a bit sticky and blackish. It was ok but dont think I would try again
lmb3cats
8th Mar, 2009
4.05
I had too much juice in the bottom of the dish, so will probably only use 2 lemons next time. Added a bit more honey halfway through! Very tasty and easy. Hubby couldn't wait for it to come out of the oven, smelt gorgeous!
mylexzenpo
24th Feb, 2009
3.05
Like it, would cook again. Too much lemon for me but thats just me.
jeannette
17th Feb, 2009
4.05
very tasty dish will be making it again by demand of family
kle37b
27th Jan, 2009
This recipe was eays to make and loved by my household, do try it!!
agiily1
10th Jan, 2009
4.05
Just tried this recipe, very nice whole family said would certainly have again.

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