Succulent honey & lemon chicken

Succulent honey & lemon chicken

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(85 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 fruits…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 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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21st Mar, 2012
I love this recipe; it's one we make all the time. I usually add a roughly chopped carrot to the pan with the potatoes and serve with green beans. I once multiplied the recipe to cook for a group of around 20 people, and it came out great! It's always tender and it has a nice rustic presentation. Good cold the next day, too!
2nd Feb, 2012
Can I replace the rosemary with thyme? What do you think?
4th Jan, 2012
So yummy and we love the tangy pots
2nd Nov, 2011
Quick and easy recipe, WILL definitely do it again :-)
28th Oct, 2011
I love this recipe and have probably made it about 12 times, it's just so easy to do and I've made it for guests who also thought it was delicious. If you cram it all together too much you won't get a thick sticky sauce, just a runny one. I don't find it lemony as I love lemons! I always use new potatoes for this dish as well.
21st Oct, 2011
I cook this often. Everybody loves it and thinks it is really complicated when it is actually really easy. Its a brilliant one-pot stand-by.
20th Jun, 2011
Tried thyme - it was lovely. Great recipe, quick, easy and tasty
20th Jun, 2011
Would thyme be a good substitute for the rosemary?
28th Mar, 2011
The chicken was wonderful, but the potatoes were a little on the lemony side. Found I had to pour some of the liquid away as it looked too much. Darren and I enjoyed it though and the crispy green salad went well with it. Will probably do it again.
20th Nov, 2010
I used lemon juice only from 2 lemons and wish i had read the comments first as pots were way to lemony! (And im a big lemon fan!)I did take the potatoes out after 15 mins (once i had read comments!) and put in separate dish but it was too late! Chicken was really nice tho.., next time i will do potatoes in separate dish and maybe add some carrots in with the chicken.


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