Honey Lemon Chicken with Asparagus

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Honey and lemon work beautifully together in this one-pan dinner. An easy meal that delivers on flavour.

Time 35 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

CHICKEN

  • For greasing Neutral oil
  • 2 lbs Chicken breast , boneless and skinless
  • To taste Salt

SAUCE + ASPARAGUS

  • cup Lemon juice
  • ¼ cup Honey
  • 1 tbsp Soy sauce
  • 3 cloves Garlic, minced
  • 2 tsp Parsley, chopped
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground
  • 1 Lemon , sliced
  • 1 lb Asparagus, ends trimmed
  • To taste Salt
  • To taste Black pepper, freshly ground
  • For garnish Parsley, chopped

METHOD

  • Preheat oven to 200°C / 400°F.
  • Line a baking sheet with parchment paper and brush with neutral oil. Place chicken on baking sheet and season with salt. Set aside.
  • In a large bowl, combine lemon juice, honey, soy sauce, garlic, parsley, salt and black pepper. Pour ¾ of the mixture over chicken. Arrange lemon slices over top.
  • Cover chicken with foil and bake until the chicken is almost cooked through, about 15 minutes. Uncover and arrange asparagus around the chicken.
  • Pour remaining mixture over the asparagus; season the asparagus with salt and black pepper. Return to the oven and cook until the chicken reaches an internal temperature of 75°C / 165°F, and the asparagus is fork tender. Garnish with parsley. Serve.

NOTES

  • Serve with a side of rice, potatoes or green salad if you desire 
  • Chicken thighs also work in this recipe but temperature will vary 
  • Alternatively replace asparagus with green beans, broccoli, or cauliflower

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