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Nutrition: per serving

  • kcal250
  • fat13g
  • saturates3g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein31g
  • salt0.2g
    low
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Method

  • step 1

    Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.

  • step 2

    Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.

Recipe from Good Food magazine, May 2003

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Comments, questions and tips (24)

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Overall rating

A star rating of 4.2 out of 5.35 ratings

ruby.lewis8100512

I love this recipe. I did adapt it slightly - I seared the chicken skin side down in a hot pan before roasting. I then used1.5 juice of lemons and about 2tbsp of honey. (I have to admit to loving lemon and honey) I also used mixed herbs as that is what I had in. I seasoned with salt and pepper then…

dominoqueen

Followed this recipe to the letter: The flavours are lovely but, as others have said, the sauce did not thicken and form a sticky coating. The juices from the chicken mixed with the ingredients and stopped the thickening process. at the end of the 40 mins I turned the oven up to Gas 7 for 5 mins.…

pete_mcarthur

Really quick, easy and delicious. Served mine with rice and salad.

michaeljamesbird66U-4_8GZ1

Very disappointed. I make a lot of pan and oven recipes for my partner and gave this a trial. He spat it out as it was far too acidic.

Stipulate a half juice of a small lemon and it might be OK. But I am never going to make this again.

yvonnehinds

question

Would using skinless chicken make much difference to the end result?? I've been given a bag of about 10 pieces so it seems a bit of a waste to fgo out and buy skin-on.

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