Ok, this is not my first time sharing a Honey Lemon Chicken Recipe. It’s normally how I like my chicken to be roasted because the combination of honey and lemon just gives the meat so much flavour and it adds a slightly tangy note too.
What I really wanted to feature this time round is actually my Baby Spinach & Potato Hash Recipe. Just came up with it out of nowhere (experimental cooking again, haha) because I never like repeating the same sides all the time. Well, it turned out delicious!
Rather than serving the conventional boiled potatoes, mashed potatoes or roasted potatoes, give this potato hash recipe a try. Enjoy! 😉
Honey Lemon Chicken Recipe
Ingredients: (serves 4)
1 chicken griller approx. 1kg
1 tbsp olive oil + extra for drizzling
2 tbsp honey
juice of 1/2 lemon
1 tbsp Worcestershire sauce
1 tsp sea salt
freshly ground black pepper
4 yellow onions, halved
4 bulbs garlic with top sliced off
1. Combine olive oil, honey, lemon juice and Worcestershire sauce in a bowl. Rub the marinade over the chicken and chill in fridge for at least an hour.
2. Preheat oven to 190 deg C.
3. Remove the chicken from the marinade (reserve balance for basting later) and place it in a roasting pan.
4. Season the chicken with salt and pepper. Arrange the rest of the onions and garlic around the roasting pan and drizzle some olive oil over them.
5. Roast the chicken in the middle of the oven for 45 minutes while basting it with the marinade after every 15 minutes.
6. Turn off the heat and let the chicken rest in the oven for 15 minutes.
7. Carve the chicken, drizzle over the pan juices and serve with your preferred sides.
Baby Spinach & Potato Hash Recipe
300g Australian baby potatoes, grated
300g Japanese sweet potatoes, grated
1 tbsp each of paprika & curry powder
1 tsp ground coriander
sea salt to taste
1 tbsp olive oil
3 cloves garlic, finely chopped
1 yellow onion, peeled & diced
60g baby spinach leaves
1. Heat oil in pan and saute the garlic and onions till fragrant.
2. Add the potatoes and sweet potatoes, followed by the paprika, curry powder and ground coriander.
3. Stir fry till the potatoes are tender but still with a slight crunch.
4. Season with salt.
5. Mix in baby spinach leaves and stir fry till they begin to wilt.