Recipe: Succulent Honey & Lemon Chicken

Quick to prepare, easy to make and yummy!

Prep: 5-10mins
Cook: 1hr
Serves 4


  • 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


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