Skip to content

Chicken in Lemon Sauce and Rosemary Oven-Roasted Potatoes

July 4, 2014

Team Gnomercy

We don’t ask much of our readers, but we are asking you to support Casey in improving her mobility while fighting the fat haters. Read more here or click the image above to donate.

The Fourth of July is a great day for all sorts of fun, and usually includes grilling.  I mean, what better way to celebrate Independence Day (AKA middle of the summer holiday that many people have off Grilled Meat & Vegetableswork) than by setting fire to some meat?

I don’t have a grill, but this recipe can be done either in the oven or on a grill.  The lemon sauce also goes well with pork chops.

Chicken in Lemon Sauce


  • 1 chicken cut into parts (or your favorite parts of a chicken, to equal enough for four people)
  • ½ cup fresh-squeezed lemon
  • 2 tbsp. honey
  • 1 cup chicken stock (or chicken bullion and water to make chicken stock)
  • 1 tbsp. butter
  • ½ sprig fresh rosemary, leaves stripped off the stem and chopped (or 1 tsp. chopped rosemary)
  • Salt and pepper to taste


Take your chicken parts, and wash them and pat them dry.Salt and pepper the chicken to taste. Put them on a hot grill and roast them until they are cooked all the way through. Alternately, take your chicken parts and roast them in a 375° F oven for 30 to 45 minutes, until cooked all the way through. While the chicken is cooking, put the lemon, honey, and chicken stock into a saucepan. Bring to a boil and then turn down to a simmer. Reduce the sauce by half. Add butter and rosemary to the reduced sauce. Stir the sauce until the butter is melted and the sauce looks silky. Salt and pepper to taste.

Note: If you use the bottled lemon juice instead fresh lemon juice, decrease the lemon juice by ¼ cup and add ¼ cup water with the lemon juice, honey and chicken stock.

Take the chicken out of the oven and, using a pastry brush, brush as much of the sauce on as you wish. If you are grilling, make the sauce first and, before the last 10 minutes of cooking, brush the sauce onto the chicken. Serve with rosemary oven roasted potatoes and a salad.

Rosemary Oven-Roasted Potatoes


  • Fingerling potatoes cut into large, bite-sized pieces
  • 2 tbsp. olive oil
  • 1 tsp. chopped rosemary
  • Salt and pepper to taste


Wash and cut the potatoes into bite-sized pieces. Put oil in an oven proof baking dish and add the potatoes, turning to cover all the potatoes in the oil.  Sprinkle on the rosemary, salt and pepper to taste. Bake in a 375° oven for approximately half an hour. Enjoy!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: