Lemon Chicken with Honey and Rosemary is the first Gino D’Acampo recipe that I’ve featured on this blog and it’s a cracker from the Italian chef turned celebrity. Lemon, honey and rosemary makes for such a delectable combination and they made the chicken drumsticks and potatoes taste delicious after being slowly baked in the oven.
This is such a simple, wonderfully tasting meal that you can make for less than £1 per head. Chicken drumsticks are fantastic value. The ones from supermarkets are ok, but you’ll get more meat for your buck from a butcher if you can afford it.
Want more drumstick ideas? Have a butcher’s at chicken tikka drumsticks, sticky chicken drumsticks and fusion tandoori chicken. Wondering what to do with any spare rosemary? Creamy chicken and tarragon pots with rosemary potato wedges have got your name on it!
Recipe: Lemon Chicken with Honey and Rosemary
Calories: 358 per serving
Book: Gino D’Acampo – Gino’s Healthy Italian for Less
Prep time: Approx 10 minutes
Cooking time: Approx 1 hour and 15 minutes
- 3 lemons
- 25g salted butter
- 2 tablespoons runny honey
- 1 garlic clove (peeled and crushed)
- 2 tablespoons fresh rosemary leaves
- 8 chicken drumsticks
- 2 large potatoes (peeled and cut into 2cm chunks)
- Flaked sea salt
- Ground black pepper
Cost per portion: Approx £0.98
Preheat the oven to 190°C/gas mark 5.
Squeeze the juice from 2 of the lemons and pour into a small saucepan. Add the butter, honey, garlic and rosemary. Place over a low heat for 2 minutes, stirring occasionally; set aside.
Arrange the chicken drumsticks in a large roasting tray. Scatter the potatoes around the chicken and pour over the hot lemon sauce. Cut the remaining lemon into 4 and place in the tray. Stir to ensure that the sauce is coating all the chicken and potatoes and everything is evenly spaced. Season with salt and pepper and roast in the oven for 1¼ hours, stirring halfway through.
Remove from the oven and serve with a big mixed salad.