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Succulent honey & lemon chicken

Succulent honey & lemon chicken

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A star rating of 4.4 out of 5.90 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

This succulent chicken one pot makes for a quick, no-fuss supper

  • Easily doubled
Nutrition: per serving
HighlightNutrientUnit
kcal647
fat35g
saturates14g
carbs47g
sugars12g
fibre3g
protein39g
low insalt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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.)

  • STEP 3

    Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

Goes well with

Recipe from Good Food magazine, May 2002

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Overall rating

A star rating of 4.4 out of 5.90 ratings
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