Lemon Pepper Chicken
Lemon Pepper Chicken



  • For the Marinade
  • 4 tbsp honey
  • 2 tbsp Dijon mustard
  • 3 grated garlic cloves
  • 4 tsp cracked black pepper
  • 2 lemons, zest and juice only
  • For the Chicken
  • 4 chicken breasts, bone-in, skin removed
  • 4 rosemary sprigs
  • 1 thinly sliced lemon
  • 700g baby new potatoes
  • Chopped parsley
  • Mix the marinade ingredients in a bowl to combine, then score the chicken a few times with a knife and rub some of the marinade into the flesh. Place the breasts in a bowl, pour over the remaining marinade and leave to chill in the fridge for 2 hours.
  • When ready, heat the oven to 200C. Arrange the lemon slices and rosemary sprigs in a roasting tray, tip in the potatoes and place the breasts on top of the potatoes. Baste with more marinade, season well, and bake for 35 mins. Leave to rest for 10 mins, then scatter with parsley and serve.
1 hr
4 serving

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