Lemony 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.
Tags:
Family Friendly
Allergens:
Barley
•Mustard
•Wheat
Total Time45 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
400 grams
Baby Potatoes
40 grams
Salad Leaves
5 grams
Rosemary
1 unit(s)
Onion
1 sachet(s)
Honey
2 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
1 unit(s)
Lemon
1 sachet(s)
Chicken Stock
1 unit(s)
Carrot
320 grams
Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)422 kcal
Energy (kJ)1765 kJ
Fat5.8 g
of which saturates1.6 g
Carbohydrate53.6 g
of which sugars14.6 g
Dietary Fiber0 g
Protein41 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Oven dish
•Peeler
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the baby potatoes into 2cm chunks. Peel the carrots and cut into 1cm rounds.
- Pick half the rosemary leaves (double for 4p) from their stalks.
- Add the potatoes, carrots and rosemary to an oven dish. Drizzle with oil and season with salt and pepper.
- Once oven is hot, roast for 15-20 mins, until golden.
2
- While the vegetables roast, peel and halve the onion and then cut each half into 3 wedges.
- Zest and halve the lemon.
3
- In a large bowl mix together the honey, mustard, stock, lemon zest and a drizzle of oil.
- Stir in the juice of half a lemon, 1 tbsp sugar and 75ml water (double all for 4p).
4
- Cut the chicken in half to make two thin fillets.
- 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, a squeeze of 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.
- Cut any remaining lemon into wedges and serve alongside.
