Honey and lemon chicken

Total time: 4hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 353 Kcal, 34g Protein, 9g Carbohydrates, 20g Fat


  • Marinade
  • 2 organic lemon, use half of the juice, cut the rest into wedges
  • 1 tbsp coarse-grain mustard
  • 1 tbsp soy sauce
  • 0.5 tbsp olive oil
  • 1 garlic clove, pressed
  • a little pepper
  • 0.5 tsp salt
  • 2 tbsp coriander, finely chopped
  • Chicken
  • 1 chicken (approx. 1.2 kg), spatchcocked by the butcher
  • To grill in the oven
  • 2 tbsp honey
  • To serve
  • a little sea salt
  • 0.5 bunch coriander, leaves torn off

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  • Marinade

    Combine the lemon juice with all the other ingredients up to and including the pepper.
  • Chicken

    Coat the chicken with half of the marinade, cover and leave to marinate in the fridge for approx 30 mins.
  • To grill in the oven

    Place one baking tray lined with baking paper in the lower half of the oven and one rack in the centre. Preheat the oven to 200°C (top heat or grill only). Place the chicken on the hot rack, cook for approx. 20 mins., turn the chicken and cook for a further 20 mins. Coat twice with the marinade while cooking. In the final 5 mins., brush the chicken with the honey, finish cooking. Remove from the oven.
  • To serve

    Sprinkle the hot chicken with fleur de sel, garnish with the lemon wedges and coriander leaves.
  • Note:

    To spatchcock a chicken means to remove the backbone and flatten the chicken (breast side up). This technique is also known as butterflying.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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