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

  1. Pre-heat oven to 190°C (375°F).
  2. 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.
  3. Pour the mixture over the chicken breasts and make sure they are well coated. Cover and chill for 30 minutes.
  4. Add the sherry or wine to the chicken breasts and season; turn the chicken in the marinade.
  5. 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.
  6. Check the chicken is cooked through before serving. Scatter over the rest of the tarragon.


Source: Collins Beekeeper Bible: Bees, Honey, Recipes & Other Home Uses.