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Lemon Honey Chicken

Lemon Honey Chicken

with baby potatoes and carrots

If you're craving a succulent chicken dish then you won't find one much better than this lemony honey chicken. The sweet and zesty sauce shines, while the tender cooked potatoes and veg provide the perfect pairing.

Family Friendly
Protein Rich
Under 650 calories
Total Time40 minutes
Cooking Time15 minutes


Serving amount

500 grams

Baby Potatoes

40 grams

Salad Leaves

1 unit(s)


1 unit(s)


1 sachet(s)


1 sachet(s)


(Contains Mustard)

1 unit(s)


1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 unit(s)


320 grams

Chicken Breast

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2495 kJ
Energy (kcal)596 kcal
Fat7.2 g
of which saturates1.6 g
Carbohydrate86 g
of which sugars19 g
Dietary Fiber0.3 g
Protein44 g
Cholesterol0 mg
Salt1.17 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Roast the Veg
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Chop potatoes into 2cm chunks. Trim the carrot. Slice into 1cm rounds.
  • Pick the rosemary leaves.
  • Trim the parsnip and halve lengthways. Cut into 1cm wide, 5cm long batons.
  • Pop potato, parsnip and carrot on a lined baking tray. Toss with saltpepperrosemary and a drizzle of oil. Roast on top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
  • Meanwhile, halve, peel and thinly slice the onion.
  • Zest and halve the lemon. Juice one half and cut the other half into thick wedges. 
  • Lay the chicken out on a board and place a hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Slice through horizontally to make two thin steaks.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Fry the Chicken
  • Place a large pan over medium-high heat with a drizzle of oil
  • When hot, add the chicken steaks and season with salt and pepper.
  • Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Once cooked, remove from the pan and cover to keep warm.

TIP: Cook in batches if the pan is too crowded.

Soften the Veg
  • Return the pan to medium heat with a drizzle of oil if necessary.
  • Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
Simmer the Sauce
  • Add honey, mustard, stock, 1 tbsp sugar and 50ml water (double both for 4p) to the pan.
  • Stir in lemon zest and add the lemon juice, 1 tbsp at a time, to taste.
  • Cook, stirring, until the sauce thickens slightly, 2-3 mins.
  • Add the chicken back to the pan and cook, ensuring to coat well in the sauce.
  • Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary.

Finish and Serve
  • Divide the salad leaves and roast veg between plates.
  • Top with the chicken.
  • Drizzle over the lemony sauce from the pan.
  • Serve the lemon wedges on the side for squeezing over.
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