The beauty of this lemon chicken and potatoes dish is that it is all cooked together, so you get the warm combination of flavours, not to mention less washing up! You will need to use a roasting dish that can fit all your chicken and potatoes in one. I used an old La Creuset dish of my mother’s. This is a fast and easy winter warmer, to see you through the next few months!


Serves 4 

1 Lemon

1 Red Onion

400g baby potatoes

A few sprigs of Rosemary

4 chicken legs or thighs

3 tbsp of Honey

3 tbsp of Sunflower Oil 

1/2 chicken stock cube (crushed) 

1/2 tsp Paprika

1 tsp Za’atar

2 tbsp onion soup powder (Osem) 

1 cup boiling water

1/2 tsp garlic salt

Pinch of coarse salt


Preheat oven to 180C.

To make this lemon chicken and potatoes dish start with washing the skin of the lemon, slice it and remove the pips. Add the lemons slices to the bottom of the roasting dish. Peel and quarter a red onion. Add all the ingredients, apart from the boiling water, to the dish. Make sure that the chicken pieces are facing the right way up to allow the skin to get crispy.

Place the dish over a medium heat on the stove adding the water and cook for about 5 minutes, or until it starts to boil. Turn the chicken and potatoes over and cook for a further 5 minutes. Once the potatoes are a little soft, place the dish into the oven and cook for 30 minutes. Remove from the oven, turn the chicken and potatoes over and baste with the succulent juices at the bottom of the dish.