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Lemony Honey Chicken

Lemony Honey Chicken

with baby potatoes and carrots

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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.

Tags:Under 650 calories•Chef's Choice•Family Friendly
Allergens:Barley•Mustard•Wheat
Total Time40 minutes
Cooking Time15 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

Baby Potatoes

40 g

Salad Leaves

5 g

Rosemary

1 piece

Onion

1 sachet

Honey

2 sachet

Mustard

(ContainsBarley, Mustard, Wheat)

1 piece

Lemon

1 sachet

Chicken Stock

1 piece

Carrot

320 g

Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)422 kcal
Energy (kJ)1765 kJ
Fat5.82 g
of which saturates1.59 g
Carbohydrate53.63 g
of which sugars14.6 g
Dietary Fiber0 g
Protein41.03 g
Cholesterol0 mg
Salt1.62 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Oven dish
•Oven rack lined with baking paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (peeling optional).
Trim the carrot, then slice into 1cm thick rounds (no need to peel).
Pop the potato and carrot onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
.

2

While the vegetables roast, halve, peel and thinly slice the onion.
Zest and halve the lemon. Juice half and cut the other half into 4 wedges (double for 4p). Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.

3

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 (cook in batches if your pan is getting crowded). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

4

Add the onion to the pan and fry until softened stirring occasionally, 4-5 mins. 

5

Add the honey, mustard, stock, lemon zest, lemon juice, 1 tbsp sugar and 50ml water (double both for 4p) to the onion. Cook, stirring, until the sauce slightly thickens, 2-3 mins and has coated the chicken well. Season to taste with salt and pepper. 

6

Divide the baby spinach and roast veg between plates. Top with the chicken steaks. Drizzle over the lemony-onion sauce.