Honey Chicken and Roast Vegetables

Honey Chicken

Honey Chicken

One of my favourite meals ever is roast chicken. I love a Sunday roast, on a cold winters day with lots of vegetables. This is a slightly different way of doing it, but just as good!

Note :
Cooks in approx 45 mins
Serves 2 (double ingredients for 4 etc)


  • Juice of 1 lemon
  • 2 tbsp runny honey
  • 1 tbsp dark soy sauce
  • 2 chicken breasts, skin on
  • 2 medium beetroot
  • 2 small turnips
  • 1 small red onion
  • 2 medium carrots
  • 1 garlic clove , chopped
  • 1 tsp cumin seeds
  • dollop of butter


Mix together half the lemon juice, 1 tbsp honey and the soy sauce in bowl. Add the chicken and put in the fridge for minimum of 2 hours.

Preheat the oven to 180deg Celcius. Slice the beetroot, turnips and onion into thin wedges and quarter the carrots lengthways.

Put all the vegetables in a roasting tin and pour over the rest of the lemon juice and honey.

Add the garlic, cumin and butter. Season and mix well.

Roast the veg for 15 – 18 mins then add the chicken.

Make sure the chicken in in the centre of the tin.

Return tin to the oven for 20 -25 mins until the chicken is cooked through.

Serve immediately with wild rice, the vegetables, and the sauce drizzled over it all.

Because of the slightly sweeter taste it’s a great children’s recipe too.

Delicious no matter who’s eating it actually!

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