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Chicken with lemon, honey and rosemary
- Prep time:
- 10 mins
- Cook time:
- 40 mins
- Serves:
- 4
This is Rachel Allen's most simple, yet delicious way to cook chicken - the perfect mid-week, child-friendly meal.
Tips and suggestions
- Drink with...
- Sancerre
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Ingredients
- 1 chicken, cut into 8 pieces, or 8 chicken pieces (8 chicken pieces (breasts, legs or thighs)
- 2 Lemons
- 2 tbsp Honey, warmed
- salt and black pepper
- 2 sprigs Rosemary, or 6 sprigs of thyme
For the salad
- 150g Goats cheese
- 1 bunch Watercress
- 01 Lemon, juice only
- 6-8 tbsp Olive oil
Method
1. Preheat the oven to 180ºC/gas mark 4.2. Place the chicken pieces in a large baking dish, skin side up (they can be skinned if you prefer but the chicken will be more moist with the skin on). In a small bowl mix the juice of the lemons with the warm honey, then pour this over the chicken pieces. Place the empty lemon halves in the dish between the chicken pieces for extra flavour, along with the sprigs of rosemary or thyme. Season with sea salt and pepper.
3. Cook in the oven for 40 minutes or until the chicken is cooked and the skin is golden. Remove from the oven and discard the lemon halves.
4. Pour the juices from the dish into a saucepan and boil, uncovered, for about 5 minutes until the juices have thickened slightly. Taste and add more salt and pepper if necessary.
5. Add the salad ingredients to a bowl, combine the lemon juice and olive oil and season well. Pour over the salad just before serving.
6. Serve the chicken and sauce with the salad.
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Latest Comment
View all comments (4)I tried this recipe..really tasty and so simple...the Chicken skins were sublime!!
Its a great programme..we watch it every day. Am trying out Rachel's lemon and honey chicken right now.
we are regulars each day on market kitchen. this receipe of rachels is very appealing, as is all the others she has done well done
love market kitchen only discovered it recently, Rachel makes cooking eay,