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Succulent honey & lemon chicken

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

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 647
  • Carbohydrates 47
  • Saturated Fat 14
  • Sugar 12
  • Protein 39
  • Fat 35
  • Fibre 3
  • Salt 0

Nutrition per serving

  • Calories 647
  • Carbohydrates 47
  • Saturated Fat 14
  • Sugar 12
  • Protein 39
  • Fat 35
  • Fibre 3
  • Salt 0

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

Method

  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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