Honey lemon chicken, carrot and potato tray bake
Chef:
Sharon Hearne-Smith
One tray wonders that create delicious and hassle free dinners get a big thumbs up for busy families. My honey lemon chicken, carrot and potato tray bake tick all of the boxes. It is a really tasty and nutritionally balanced meal. It can even be prepared to the point of going into the oven the day before making this a super speedy and hassle free dinner which all of the family are sure to love. Use butternut squash instead of the carrots if preferred.
50g butter
4 carrots
8 chicken pieces (thighs, drumsticks or halved breasts on the bone)
500g baby new potatoes
4 tbsp clear honey
4 lemons
2 garlic cloves
4 sprigs fresh rosemary or thyme
Sea salt and freshly ground black pepper
Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6.
Melt the butter in a small bowl in the microwave or pan on the hob.
Meanwhile, peel and thickly slice the carrots and scatter them over a large, shallow roasting tray. Arrange the chicken pieces and potatoes in a single layer on the tray also.
Once the butter is melted, add the honey, squeeze in the lemon juice, crush in the garlic and strip the leaves from the rosemary or thyme and add them too. Season with salt and pepper, give it a good mix and pour over everything on the tray.
Roast in the oven for 45-55 minutes until the vegetables are tender and the chicken is cooked through. Serve at once with a good drizzle of the tray juices.
Serves
4
Main ingredients
Chicken, Vegetables, Honey, Garlic
Recipe Type
Dinner, Family Dinners
Cuisine
Irish
