Lemon and Herb Honey Roasted Chicken

Lemon and Herb Honey Roasted Chicken


2 kgs chicken pieces
4-6 potatoes    small – med,  cut into quarters
Salt & Pepper to taste
1 Tbsp Dried Oregano
1 Tbsp sweet Paprika  & / OR 1 tsp of chilli flakes

100 ml lemon juice
100 ml garlic olive oil
2-3 garlic cloves peeled
1 large red onion – peeled and roughly chopped
1 Tbsp fresh rosemary
1 Tbsp fresh flat leaf parsley to garnish
2 Tbsp Manuka honey MGO 30
1 heaped Tbsp wholegrain mustard.


  1. Line a deep roasting pan with baking paper and add the chicken and place the potato wedges in between the pieces.  Sprinkle evenly with the salt and pepper, dried oregano and paprika.
  2. In a blender make the marinade by adding the lemon juice, olive oil, garlic, onion, mustard, honey and rosemary. Blitz until well combined and smooth.
  3. Cover the chicken with the marinade and massage it into each piece well ensuring both the top and bottom are covered.
  4. Take some baking and scrunch it in a ball under the tap to wet it and wring it out well, so it is damp and pliable but not wet. Cover the chicken with the baking paper and then some aluminium foil.
  5. Place in a preheated oven 180 C for 1 and a half hours, remove the cover and cook for another 30 minutes or until it is golden.



Delicious served with a Greek salad and crusty bread.