Succulent honey & lemon chicken - Euzoea
honey Succulent honey & lemon chicken

Succulent honey & lemon chicken


5′-10′1hrEASYSERVES 4




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


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.
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.)
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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