Lush Lemon Pepper Chicken

Serves 4


  • 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.