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.
Ingredients
500 grams
Baby Potatoes
40 grams
Salad Leaves
1 unit(s)
Rosemary
1 unit(s)
Onion
1 sachet(s)
Honey
1 sachet(s)
Mustard
(Contains Mustard)
1 unit(s)
Lemon
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Carrot
320 grams
Chicken Breast
1 unit(s)
Parsnip
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Instructions
- 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 salt, pepper, rosemary 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.
- 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.
- 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.
- 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.
- 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.
- 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.
