Lemon and Honey-Glazed Chicken Breasts
This lemon and honey-glazed chicken recipe will be a hit with your dinner guests. Lemon and honey make a delicious glaze for poultry and these chicken breasts are equally good hot or cold. Serve cold, sliced, with lemon mayonnaise and a simple bean salad with green olives, wrapped in warm flatbread. If you are serving it hot, add a couple of slices of fresh or preserved lemon before cooking. Then serve with a baked rice and green beans, or roast potatoes and a crisp salad.
This recipe serves 4.
Cooking time: 40 minutes.
- Finely grated zest and juice of 2 lemons.
- 1 tbsp clear honey.
- A garlic clove, peeled and crushed.
- 1 tbsp fresh tarragon, chopped.
- 1 tbsp soft brown (moist brown) sugar.
- 4 skin-on boneless chicken breasts, about 150 g (5oz) each.
- 150 ml (2/3 cup) dry sherry or white wine.
- Salt and black pepper, freshly ground.
- 1 tbsp olive oil.
- To serve: 1 tbsp chopped fresh tarragon.
How to prepare
- Pre-heat oven to 190°C (375°F).
- In a small bowl whisk together the juice and zest of the lemons with the honey and garlic, and then stir in the sugar and 1 tbsp of tarragon.
- Pour the mixture over the chicken breasts and make sure they are well coated. Cover and chill for 30 minutes.
- Add the sherry or wine to the chicken breasts and season; turn the chicken in the marinade.
- Brush a roasting tin with the olive oil and place the chicken, skin side up, in the tin. Pour over any remaining marinade. Roast for 35-40 minutes.
- Check the chicken is cooked through before serving. Scatter over the rest of the tarragon.