Name: Lemon & honey chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: French
Ingredients: 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total); 2 tbsp clear honey; grated zest of 2 lemons and the juice of 1; 2 tbsp olive oil; 1 curly lettuce such as Batavia or Webb’s

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Lemon & honey chicken

Lemon & honey chicken

Mary Cadogan

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 40 mins - 45 mins

A star rating of 4.2 out of 5.24 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

6-8 skinless boneless chicken

breasts, (about 1kg/2lb 4oz in total)
2 tbsp clear honey
grated zest of 2 lemons

and the juice of 1
2 tbsp olive oil
1 curly lettuce

such as Batavia or Webb’s

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Nutrition: per serving for six

kcal229
fat6g
saturates1g
carbs4g
sugars4g
fibre0g
protein40g
salt0.26g

low

Method

step 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.
step 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.)
step 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.

Recipe from Good Food magazine, September 2002

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A star rating of 4.2 out of 5.24 ratings

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