Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(86 ratings)

Prep: 5 mins - 10 mins Cook: 1 hr


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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  • 3 juicy lemons



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

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp clear honey
  • leaves from 4 rosemary sprigs



    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



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

  • 750g potatoes, peeled and cut into smallish chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • green salad, to serve


  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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16th Feb, 2014
I was disappointed in this dish. As per other comments I parboiled the potatoes first to help them along. The chicken skin burned very quickly. I ended up turning the chicken skin side down. Even after 1 hours 20 mins the potatoes were still not soft, ok but not soft. Used the tip of using gravy separator to remove the chicken fat, great idea because there was a lot of it. Would not do this again.
jul34es's picture
25th Apr, 2013
just had this for tea and it tasted great,so easy to do and everything ready at the same time.
22nd Mar, 2013
Really loved this, makes a tasty family meal without a lot prep or time spent in the kitchen - have used a couple of times already
14th Mar, 2013
I wonder whether you could use one of those roasting bags for this recipe? Obviously the potatoes would have to be cooked seperately. Just an idea.
21st Jan, 2013
I did this with roast potatoes and roasted mediterranean vegetables for a winter Sunday lunch and it was delicious!
20th Jan, 2013
Made this recipe a number of times, always comes out tasting fantastic. Best lemon chicken dish I've ever had. A firm week night favourite as it is so easy to throw together after work. I would recommend par-boiling the potatoes for about 10mins first though, just to make sure they are cooked through.
19th Nov, 2012
oh and forgot to mention I put the chicken on broil for 5 minutes and flipped it once to make it nice and crispy! Delicious!
19th Nov, 2012
This is my dream recipy!!! It was super easy to make, tasted DELICIOUS and was a hit with the whole family. My husband loved it and that is extremely rare because he is the pickiest eater you can find! I used margarine instead of butter and used 2 big fat cloves of garlic and it was soooo good. witha crunchy celery salad on the side....mmmmmm...yum! Thank you so much for this wonderful recipy!
10th Jun, 2012
so easy to make, but can burn quite easily if not watched!
9th Apr, 2012
I halved this recipe and 10 mins before the end I poured the liquid into a gravy separator and put the liquid minus the fat back over the chicken and potatoes. This was a good move and the dish was an outstanding success, really delicious and my hard to please partner said it was one of the best dinners I have ever made!


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