Lush Lemon Pepper Chicken
Tender, juicy lemon pepper chicken infused with a flavorful honey mustard marinade, roasted to perfection with fragrant rosemary and zesty lemon slices. Served alongside crispy baby new potatoes and a sprinkle of fresh parsley, this dish is a delightful balance of savory and citrusy flavors. A simple yet impressive meal that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 4 tbsp clear honey
- 2 tbsp Dijon mustard
- 3 garlic
- 3-4 tsp cracked black pepper
- 2 lemons
- 4 bone-in chicken breasts
- 4-5 sprigs fresh rosemary
- 1 lemon
- 700g/1½lb baby new potatoes
- and freshly ground saltblack pepper
- handful chopped fresh flatleaf parsley
Instructions
- For the marinade, mix together all the marinade ingredients in a bowl until well combined.
- For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.
- When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6.
- Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.
- Roast for 30â35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer).
- Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10â15 minutes. Just before serving, scatter over the chopped parsley.
Cook Time
1H
Yield
Serves 4
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