Name: Succulent honey & lemon chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 3 juicy lemons; 50g butter; 3 tbsp clear honey; leaves from 4 rosemary sprigs; 1 garlic clove finely chopped; 8 chicken pieces, such as thighs and drumsticks, with skin; 750g potatoes peeled and cut into smallish chunks; green salad to serve

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Succulent honey & lemon chicken

Succulent honey & lemon chicken

Good Food team

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Serves 4

Easy

Prep: 5 mins - 10 mins

Cook: 1 hr

A star rating of 4.5 out of 5.102 ratingsRate

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

Easily doubled

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Complete the dish

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Late-summer green salad

A star rating of 3.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

3 juicy lemons
50g butter
3 tbsp clear honey
leaves from 4 rosemary

sprigs
1 garlic clove

finely chopped
8 chicken

pieces, such as thighs and drumsticks, with skin
750g potatoes

peeled and cut into smallish chunks
green salad

to serve

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Nutrition: per serving

kcal647
fat35g
saturates14g
carbs47g
sugars12g
fibre3g
protein39g
salt0g

low

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.

Recipe from Good Food magazine, May 2002

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A star rating of 4.5 out of 5.102 ratings

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