Lemon & honey chicken skewers
A simple dinner with simple ingredients. Just delicious. My lemon & honey chicken skewers with hasselback potatoes.
At the risk of this dish looking pretty beige (not that I have a problem with that), serve it up with some salad leaves or a salad of your choice. It’s a refreshing yet filling meal, absolutely perfect for those warmer nights in summer.
Now, if you’re new to the world of hasselback potatoes, there is a trick to getting the perfect cuts. Grab a pair of chopsticks or wooden spoons and place either side of your spud. Then, when you start to cut through, the knife will hit the wooden utensil of choice and not go all the way through. The last thing you want is to accidentally decapitate your potato, so this is a bit of a fool proof method and helps you get the job done that bit quicker.
If like me, you bought an abundance of lemons from the supermarket because you got excited about the warmer weather, why not try my 3-ingredient lemon posset or garlic burrata pasta with lemon and chilli to get all that tanginess out of your system. We want those summer feels and lemon is absolutely needed to achieve this…and maybe a cheeky ice lolly to end. If I wasn’t all about the potato, I would 100% be the queen of chicken wings or lemon.
Ingredients
- 2 large chicken breasts
- 1 lemon, zested and juiced
- 4 cloves garlic, finely grated or minced
- 2 tbsp honey
- 3 tbsp olive oil
- 4 large maris pipers
- Salt and pepper to taste
- 2 tbsp greek yoghurt, to serve
- Crumble of feta cheese
- Salad leaves, to serve
Method
- Slice your chicken breasts into roughly equal pieces and put in a large mixing bowl with the garlic, lemon zest and juice, honey and 2 tbsp olive oil. Massage everything together and leave to marinade for at least 30 minutes, but the longer the better!
- Preheat the oven to 180ºc/350ºf. Cut slices all the way along your potatoes but not all the way through - you can use 2 utensils, one either side, to help keep the slices even.
- Rub your spuds with 1 tbsp olive oil and salt then bake directly on the rack for 45-50 minutes, until golden brown and cooked through.
- While your potatoes bake, skewer the marinated chicken onto 4 skewers. Preheat a large frying pan or griddle plate over a medium heat and fry the chicken until the outside has charred and the chicken is cooked through.
- Serve up your hot chicken skewers with a final sprinkle of flaky salt, and your hasselback potatoes on the side with a dollop of yoghurt and a crumbling of feta. I like to serve this with a bit of greenery on the side, but you do you!