Lemon pepper chicken

Lemon chicken always makes me think of summer, that lovely citrus flavour with the delicious white meat of the chicken. There are hundreds of recipes out there for this delicious main course,but I have to say, this recipe from Tom Kerridge’s “Best Ever Dishes” takes a lot of beating. Not only does it make a delicious, easy, tasty midweek meal it is also easy to prepare and not too expensive on the purse strings. It would be a great dish to serve al fresco on a summer evening.


Finely grated zest and juice of two lemons

4 tbsp runny honey

3 garlic cloves, grated

2 tbsp Dijon mustard

4 tbsp cracked black pepper

4 skinless chicken breasts

4-5 Rosemary sprigs

1 lemon cut into thin slices

700g baby new potatoes


In a bowl, mix together the lemon zest,lemon juice,honey,garlic,mustard and black pepper. With a sharp knife, score the chicken 3 or 4 times and rub the marinade into the flesh. Make sure you get it into the cracks. Put the chicken into a bowl with the rest of the marinade, stir to coat, cover and refrigerate for two hours.

Preheat the oven to 200 C/ Gas 6. Mix together the Rosemary and lemon slices in the bottom of a roasting tin. Put the potatoes on top and settle the chicken with it marinade over the top. Roast for 30-35 minutes, until the potatoes and chicken are cooked through. Remove from the oven and rest for 10-15 minutes.

I served this with a green salad, delicious.