Dorset honey and lemon chicken traybake

Name: Dorset honey and lemon chicken traybake
Total time: 1 h
Cuisine: British
Ingredients: 8 chicken thighs, bone in, skin on; 600g new potatoes, halved; 2 lemons, one sliced, one juiced; 3 tbsp runny honey; 2 tbsp olive oil; 4 rosemary sprigs; 4 garlic cloves, left in skins; 200g green beans

Chicken thighs and new potatoes roasted with local honey, lemon and rosemary in a single tray.

Time1 hr
LevelEasy
Costabout £1.32 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8chicken thighsbone in, skin on
600 gnew potatoeshalved
2lemonsone sliced, one juiced
3 tbsprunny honey
2 tbspolive oil
4rosemary sprigs
4garlic clovesleft in skins
200 ggreen beans

Method

1
Heat the oven to 200°C (180°C fan). Put the chicken and potatoes in a large roasting tin.
2
Mix the honey, lemon juice and olive oil. Pour over, add the lemon slices, rosemary and garlic, and toss well. Season.
3
Roast for 35 minutes, turning once.
35 min
4
Add the green beans and baste everything with the sticky juices.
5
Roast for 15 minutes more until the chicken skin is deep golden and the potatoes are tender.
15 min
6
Rest for 5 minutes and serve straight from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.