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

Nutrition per serving

  • kcal 647
  • fat 35g
  • saturates 14g
  • carbs 47g
  • sugars 12g
  • fibre 3g
  • protein 39g
  • salt 0g


  • 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


  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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