Recipe

Honey and lemon chicken with baked vegetables

This honey and lemon chicken recipe creates an irresistible dinner dish. Serve with baked baby potatoes, asparagus and peas for delicious family meal that's ready in just 45 minutes

By Jennene Plummer
  • 5 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

  • 2 cup campbell's real vegetable stock
  • 400 gram baby potatoes, cut into 1cm slices
  • 2 bunch asparagus, trimmed
  • 1 1/2 cup frozen peas
  • 1/4 bunch tarragon, leaves picked
  • 600 gram chicken breast fillets, cut into 2cm strips
  • finely grated zest and juice of 1 lemon, plus wedges to serve
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey

Method

  • 1
    Preheat oven to hot, 200°C.
  • 2
    In a large baking dish, combine stock and potatoes. Bake for 25-30 minutes until potatoes are just tender. Add asparagus, peas and tarragon. Bake for 8-10 minutes until vegetables are just cooked.
  • 3
    In a large bowl, toss chicken with combined lemon juice, zest, mustard and honey. Season.
  • 4
    Heat a lightly oiled frypan on medium. Cook chicken for 8-10 minutes, turning, until caramelised and cooked.
  • 5
    Serve veges with chicken and lemon wedges.

Notes

If preferred, use pork fillet or turkey breast slices.