Honey-and-lemon chicken with veggies

By Sonja Jordt | Published 1 May 2010

The easy honey-and-lemon sauce is a winner with the tender and tasty vegetables.

This no-fuss dish will leave you more time to spend with your dinner guests. It’s sweet and sour, and very moreish.

You need (for 4 people)
• 8 chicken portions (breasts, thighs or drumsticks)
• 3 tablespoons butter (room temperature)
• salt and freshly ground black pepper
• 500 g butternut, cubed or cut into wedges
• 500 g potato or sweet potato, cut into wedges
• 1 whole garlic bulb, cut in half
• olive oil
• fresh rosemary sprigs
• 2 teaspoons honey
• 2 teaspoons lemon juice

Here’s how
1. Heat wave. Preheat the oven to 220 °C. Rub the chicken portions with butter and season with salt and pepper.
2. Veggie layer. Put the butter­nut, potato and garlic in an oven dish large enough to accommodate them all in a single layer. Drizzle olive oil over and season the vegetables.
3. The meat goes on top. Add the chicken pieces and the rosemary sprigs. Roast in the oven for 30  minutes or until the chicken is golden and the vegetables tender.
4. The finishing touch. Mix the honey and lemon and pour over the chicken as soon as you take it out of the oven. Serve immediately with a spinach salad on the side.

Other recipes to try out:
Chicken and rice potjie
Chicken drumsticks stuffed with Peppadew and feta

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