Hot Honey & Lemon Greek Chicken Traybake
Hot Honey & Lemon Greek Chicken Traybake
Hot honey is clearly having a moment.
And while weāre not suggesting it on your cornflakes, itās perfect on roast chicken. Absolute perfection. A proper one-tray dinner that does all the work for you.
Why youāll love this
Sticky, savoury, citrusy and deeply comforting. This is the kind of oven meal Greeks make when they want big flavour without standing over the stove. The honey caramelises, the lemon olive oil lifts everything, and the chicken stays juicy every time.
Ingredients (Serves 4)
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1 whole chicken, spatchcocked (or 6ā8 chicken thighs)
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750g potatoes, cut into wedges
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4 tbsp Greek Lemon Flavoured Extra Virgin Olive Oil
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2 tbsp Raw or Organic Bio Raw Honey
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4 garlic cloves, lightly crushed
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1 tsp dried oregano
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Sea salt & black pepper
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Optional: pinch of chilli flakes
Method
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Preheat the oven to 200Ā°C (fan 180Ā°C).
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Arrange the potatoes and garlic in a large roasting tray. Drizzle with 2 tbsp lemon olive oil, season generously, and toss well.
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Nestle the chicken into the tray, skin side up.
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In a small bowl, mix the remaining lemon olive oil, honey, oregano, pepper and optional chilli flakes.
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Spoon the mixture over the chicken, letting it drip down onto the potatoes.
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Roast for 1 hour 10ā20 minutes, basting once halfway through, until the skin is golden and sticky and the potatoes are tender.
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Rest for 5 minutes, then serve straight from the tray with pan juices spooned over everything.
Greek Cooking Tip
In Greek kitchens, honey isnāt just for desserts. When roasted, raw honey brings balance and depth to savoury dishes, especially when paired with citrus and olive oil.
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Perfect With
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A simple green salad
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Crusty bread to mop up the honey-lemon juices
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A drizzle of extra lemon olive oil just before serving
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