Lemon Honey Glazed Chicken with Roasted Baby Potatoes , Quinoa and Corn on the Cob








Did you know that on this day i.e August 27th,  world’s first jet aircraft had its first flight  ,  Malaysia’s constitution came into force, Mars made its closest approach to Earth in nearly 60,000 years,First hydrogen balloon flight  reached 900 m altitude,Parks College, America’s oldest aviation school opened,1st transmission of a TV programme from continental Europe was shown on BBC,”Guinness Book of World Records” was 1st published,The Beatles spent an evening with Elvis Presley….. Ok ok sorry sorry sorry. Would you at least want to know how I made this yummy looking meal 🙂

Elements on the plate:

  • Lemon Honey glazed chicken
  • Roasted baby potatoes
  • Quinoa
  • Corn on the cob


Lemon Honey glazed chicken

This chicken turns out beautifully, one recipe you would want to bookmark and make it again and again.



Take a whole bird with the skin on and spatchcock it.  If you are unfamiliar with this method  here is a brief tutorial. Turn the chicken on its belly. Take a sharp pair of Kitchen scissors and cut off its backbone.( You can save this for later or just put it in the tray as I did).Turn the chicken and spread it like a butterfly. This enables an evenly roasted chicken in lesser time, faster than a whole roasted bird. It also exposes more skin, which crisps up nicely at higher  temperatures.



Ever since I discovered the joys of brining, I wouldn’t ever grill or bake my chicken without it. It keeps the chicken plump, moist, juicy and tender right till it lands on your plate. So, either you brine your chicken first and then spatchcock it or vice versa. I prefer to brine it first. After you have brined it for atleast a couple of hours, rinse the chicken well and customize it with your favorite spices.


  • Salt to taste
  • 1 tsp. Red chilli powder/Paprika
  • 2 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 2 tsp. garlic paste
  • juice of one lemon
  • 1 tsp. mustard powder
  • 1 tbsp. paste of crisp fried onions ( barista)
  • 1-2 tbsp. oil

First smear the chicken with oil. Line the baking tray with foil and grease it with some oil. Add all the ingredients of marinade together and rub well on the chicken. Leave it for 15 minutes while you pre heat the oven. Place the marinated chicken on the tray and bake it at 170º C for 35-40 minutes till almost done.



Lemon Honey Glaze:

The next step is to glaze the chicken. This is how I prepared the glaze.

  • 1/2 cup honey
  • 1/4 cup dark soy sauce
  • 1/2 a tsp. pepper powder
  • 1 tbsp. olive oil
  • juice of one lemon
  • 1/2 tsp. lemon zest

Combine all the ingredients together and heat it on the stove till the sauce thickens. Now remove from heat. Brush or spoon half   the glaze on the chicken and bake for another ten or fifteen minutes till done.

Put it on a serving dish and brush the remaining amount of glaze on the chicken.




Roasted baby potatoes:


This is an awesome side dish and compliments the chicken very well. And your kids are going to love you for this.

  • Baby potatoes approx. 300 g with jackets on
  • Salt to taste ( add a little generously)
  • Freshly crushed black pepper to taste
  • 6 garlic cloves halved
  • Oregano 1 – 2 tsp.
  • Olive oil 2-3 tbsp.

Toss the potatoes with all the above ingredients and bake in a moderately hot oven at 200º C  for 45 minutes to an hour. Toss once in between.  Serve warm.

20140826_151341            20140826_160945




For a full meal you can consider serving Quinoa cooked in vegetable or chicken stock. Or you can make a Crunchy Quinoa salad.



Corn on the Cob:

Sweet corn can be roasted, grilled, steamed or boiled. I boiled it because my oven has been working overtime 😀 . Boil it in enough water with some butter and lemon juice. Add salt after it is boiled, otherwise the kernels may become tough.

So, this is my meal platter which I enjoyed making and my family enjoyed eating 🙂



I can’t eat it without sharing with my friends, so I am taking this platter to Angie’s FF 31. Come on every one. Let’s join the fun.


Incidentally, there are a couple of readers from Trinidad and Tobago on my blog. I want to wish them Happy Independence day which falls on August 31.

Trinidad and Tobago will celebrate its 52nd political independence  on Sunday, Aug. 31, 2014.

‘This year will be a historic one for the country as Prime Minister Kamla Persad-Bissessar is moving to implement constitutional reform for what she said is the People’s Partnership (PP) administration policy agenda for development and progress.’




65 thoughts on “Lemon Honey Glazed Chicken with Roasted Baby Potatoes , Quinoa and Corn on the Cob

  1. I have a vague memory of my mother soaking chicken in a salt solution, but don’t know why she stopped doing so. Since I have discovered brining for myself, I love doing it for most any chicken meal I cook except those that involve pounding the chicken flat.

    Liked by 1 person

  2. So many good things going on in this post; first of all, the spatchcocked chicken . . . it is such a useful technique to spatchcock, I have used it several times always with success. I imagine the honey lends a nice “sticky” texture to the chicken! I must say also that the potatoes look sooooo tasty! Thank you for bringing to the party!


  3. WHOA. Just…. whoa. This is MY idea of good cooking, and a great meal… It just looks SOOOO good you should see me drooling over here!! NICE work!


    1. Thank you dear 🙂 It tasted awesome too. I still visit your blog to drool over your Mango and prawn Thai curry. It tantalizes my palate somehow.


  4. Love the bits of trivia, Skd. I feel smarter already :-). But what I want to do is talk about this meal. What a treat it must have been for your family to sit down to this. Homecooked goodness at its best! Looks so mouth-watering!


    1. Haha 🙂 That you already are ❤ Thank you for liking it. My family was literally eating out of my hands. My little girl wants me to whip this up everyday 😀
      Happy FF and thanks for being a wonderful host. It must be tiring with you doing it alone this time. Don't worry about us. We are all having loads of fun 🙂


  5. Thanks for the great tips and recipe for chicken. I’ve never tried brining before, although I know I should – especially after this post. Happy Fiesta Friday!


    1. Thank you so much. You have summed it up so well. I think that’s why we still fondly remember the aromas of the foods we had during our childhood . Thanks again for the follow. I will look forward to your visits☺


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