Succulent and full of sweet flavour, try this lush lemon pepper chicken.


  • 4 skinless chicken breasts on the bone (supreme)

  • 4tbsp runny honey

  • Finely grated zest and juice of 2 lemons

  • 3 cloves of grated garlic

  • 2tbsp Dijon mustard

  • 4tsp cracked black pepper   

  • 1 lemon cut into thin slices

  • 1 bunch of rosemary

  • 700g baby new potatoes

  • Salt and pepper to taste

  • To serve

  • Fresh parsley, chopped


  • 1.

    Mix together in a bowl, the honey, dijon, grated garlic, cracked black pepper and the lemon juice and zest. Score the chicken breasts 3 or 4 times and rub in the marinade. Make sure you get it into the cracks. Place the chicken into a bowl and pour on the marinade. Clingfilm and place into the fridge for up to 2 hours.

  • 2.

    The next day, mix together the bunch of rosemary and the sliced lemons.

  • 3.

    Place them onto the bottom of a roasting tray, like a messy carpet. Put the potatoes on top and settle the chicken breasts into the mix. Place the tray into a pre-heated oven at 200°C and roast for 30-35 minutes, until the potatoes and the chicken are cooked.  Cover with foil and let everything rest for 10-15 minutes. Scatter the chopped parsley on top.

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