Chicken in a honey, mustard & lemon sauce

Main courses

  • Serves: 6
  • Preparation time: 12 hours
  • Cooking time: 35 minutes
Why not try this recipe at home? © National Trust/Laura Wilson

Why not try this recipe at home?


  • 6 chicken breast and leg joints
  • 340g runny honey
  • 2 fresh lemons, juiced
  • 40ml wholegrain mustard
  • 1tsp cornflour
  • Water to mix with cornflour
  • 8g chicken stock granules
  • Salt and pepper to taste


  • Mix the honey, lemon juice and mustard to make a marinade. Marinate the chicken overnight, or for at least 12 hours.

To cook:

  1. Preheat oven to 180C.
  2. Take the chicken out of the marinade and season. Do not discard the marinade.
  3. Roast the chicken pieces on a tray for about 35 minutes or until cooked. Leave to rest.
  4. Meanwhile put the marinade in a pan with the stock granules and heat slowly until boiling.
  5. Lower the heat, add the cornflour and water mix and stir until thickened.
  6. When the sauce is ready, put the chicken on a serving plate and cover with the sauce. Serve with a salad or seasonal vegetables.