Lemon honey chicken with bacon and parsnip mash


This recipe is so appreciated with my family and friends, I have been asked for the recipe many times over. The flavour is unforgettable! Chicken, honey, lemon, and a bay leaf fused beautifully to create a distinct taste perfectly balanced with the smoky, salty richness of crispy bacon — who can resist?


4 chicken breast fillets, skin on

2 tablespoons salted butter

2 tablespoons extra-virgin olive oil

Rind of 2 lemons, roughly chopped

2/3 cup chicken stock (using Knorr gel pack)

Juice of 1 lemon

2 tablespoons honey

1 bay leaf

4 parsnips, peeled, chopped

4 medium russet potatoes

Pinch of nutmeg, freshly grated

1/4 cup milk (watch the quantity)

Coarse salt and cracked black pepper

8 strips of crisp, cooked bacon, to serve

Fresh flat-leaf Italian parsley, chopped, to garnish


Remember to prep your bacon and set aside.

Season chicken with salt and pepper. Melt 1 tablespoon butter and olive oil in large skillet over medium to high heat. Add chicken and lemon rind. Fry chicken for 4 minutes each side until well browned; remove chicken and rind from skillet and set aside.

Reduce heat slightly and to same skillet add chicken stock, lemon juice, honey and bay leaf. Cook and stir until reduced and thickened about 3 minutes. Return chicken to pan and simmer 8 to 10 minutes, allowing chicken to soak up the sauce.

Meanwhile, cook parsnips and potatoes together in boiling salted water for 8 to 10 minutes until tender; drain and mash with 2 tablespoons butter, nutmeg and milk (watch the amount of milk, you may need less or more) until thick and smooth. Season to taste, then serve topped with chicken and bacon. Drizzle with sauce and sprinkle with parsley.