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
Chicken Thigh
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
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2349 kJ
Energy (kcal)561 kcal
Fat20.7 g
of which saturates5.5 g
Carbohydrate54.7 g
of which sugars14.6 g
Dietary Fiber0 g
Protein42.1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the baby potatoes. 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 a casserole 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).
TIP: To reduce the heat in this recipe you can use less mustard.
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 casserole dish from the oven.
- Divide the chicken and veg onto plates and serve with salad.
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