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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:Chef's Choice•Family Friendly
Allergens:Barley•Mustard•Wheat
Total Time45 minutes
Cooking Time20 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

Chicken Thigh

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

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)561 kcal
Energy (kJ)2349 kJ
Fat20.74 g
of which saturates5.54 g
Carbohydrate54.67 g
of which sugars14.64 g
Dietary Fiber0 g
Protein42.07 g
Cholesterol0 mg
Salt1.81 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
•Peeler
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the baby potatoes. Quarter any larger pieces.
  • Pick half the rosemary leaves (double for 4p) from their stalks.
  • Peel the carrots and cut into 1cm rounds.
  • Add the potatoes, carrots and rosemary to an oven dish. Drizzle with oil and season with salt and pepper. Roast for 15 mins, until golden.
2
  • While the vegetables roast, peel and halve the onion and then cut each half into 3 wedges.
  • Zest and cut the lemon into wedges.
3
  • In a large bowl mix together a drizzle of oil, honey, mustard, stock and lemon zest.
  • Stir in the juice of half a lemon, 1 tbsp sugar and 75ml water (double all for 4p).
4
  • Add the chicken and onion to the sauce and toss together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Then, lay the chicken and onions over the roasted vegetables. Drizzle any remaining sauce over.
  • Roast until the chicken is cooked through, 18-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 
5
  • Toss the salad leaves in a drizzle of oil, lemon juice, salt and pepper - all to taste.
6
  • After cooking, remove the chicken from the oven.
  • Divide the chicken and veg onto plates and serve with salad.