Lemon & honey chicken

Lemon & honey chicken

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(24 ratings)

Prep: 10 mins Cook: 40 mins - 45 mins


Serves 6 - 8
This dish is best served cold, so you can make it a day in advance - it's also low in fat

Nutrition and extra info

  • Freezable

Nutrition: per serving for six

  • kcal229
  • fat6g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein40g
  • salt0.26g
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  • 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 tbsp clear honey
  • grated zest of 2 lemons and the juice of 1



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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 curly lettuce, such as Batavia or Webb’s



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…


  1. Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.

  2. Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)

  3. On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.

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Comments, questions and tips

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6th Nov, 2018
I've made this a few times for family get togethers. It's delicious. Just remember to baste it to get a lovely golden brown. Enjoy!
1st Mar, 2017
Lovely and moist, added bacon and it was delicious
dutes8080's picture
10th Dec, 2015
I have just made this dish for the first time for freezing for a Boxing Day Buffet, (did a spare breast for tasting) but have not tasted it yet. However there seems to be some problem with the colouring reported buy some people. I roasted for five minutes longer but think it has more to do with the basting. As you get towards the end of the cooking time the honey starts to caramelize and deepen the colour of the marinade and it darkens nicely. When you then baste you find the breasts darken considerably. I have also basted during the cooling period and this deepens the colouring too. I'll post again when we've tasted the "spare breast". My wife never pulls her punches so you can be sure of an impartial assessment!
21st Dec, 2013
I've just cooked this for myself and a friend, it smells yummy and I'm looking forward to eating it. It was easy and fun to do too. I will let you know the verdict when we have eaten it. This site is really good, thank you BBC.
3rd Jul, 2013
Missed the part about cooking until basting liquid evaporates as well, but after 45 minutes breasts were golden enough. Basted several times during cooling. In the end, pretty presentation, bright flavor, succulent, best as part of sandwich. Will probably cook smaller cuts of meat than the 7lbs total for 8 breasts prepared this time around.
12th Jan, 2013
Did not brown in the oven - quite watery. Disappointing
30th Sep, 2012
Really nice recipe. To get the chicken brown, once I had poured the lemon and honey mixture over the chicken I brushed the breasts with extra honey and put on the top shelf of the oven. Also, save the cooking juices, cool and refrigerate and drizzle over the chicken just before serving. (I also marinated the chicken for 30-60 mins in the lemon and honey before cooking). Delicious
24th Sep, 2012
Did this recipe for a family party. Tasted nice but did not look browned and glazed like in the picture. When the cooking time was over I also had a lot of the juice left.
19th Aug, 2012
This tasted lovely!! However it didn't look the same as the picture above :( how do u get that glazed golden look pls?
29th Jul, 2012
Made this today for a family reunion party & it went down a storm. So easy to make, looked great & tasted delicious. I don't think there was any left by the end.


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