Honey-roast chicken breast with couscous and carrot salad

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Serves: 4

By ibelieveindreaming

(1 Vote) 1


  • 2 tbsp butter softened

  • 4 chicken breast skin on

  • 1 lemon juiced

  • 4 tbsp honey

  • 1/4 tsp ground cumin

  • 2 sprigs rosemary

  • 2 tbsp currants

  • 1 carrot peeled and coarsely grated

  • 100g couscous

  • 1 bag rocket salad

  • 1 handful flat-leaf parsley roughly chopped


  1. Heat the oven to 200C (gas mark 6). Rinse the chicken breasts and pat dry with a paper towel. Line a roasting tin with greaseproof paper and scatter with the rosemary sprigs.

  2. Squeeze the butter under the skin of the chicken, then rub sea salt over the skin. Arrange the chicken pieces over the rosemary, skin-side up, and bake in the oven for 10 minutes. Remove the chicken from the oven and drizzle over the honey and the lemon juice. Return to the oven and cook for a further 5-7 minutes.

  3. Place the couscous in a bowl with the cumin and a small knob of butter. Pour over 125ml (4fl oz) of boiling water, cover the bowl with cling-film and allow to stand for 10 minutes. Fluff with a fork and, when cool, stir through the currants, parsley and carrot.

  4. Divide the couscous between 4 serving plates. Remove the chicken from the roasting tin and slice. Arrange over the couscous and spoon over some of the cooking juices. Serve with a rocket or baby leaf salad.

Additional Information

  • Make Ahead

  • Chicken

  • Main Course

  • Nut Free

  • Egg Free

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  • BeesHaveNoxiousKnees 20/02/14 04:56

    Thank you, dreaming. Cooking not my strong point - ridiculously quick & easy. Out of couscous so steamed baby potatoes and green beans. DD inhaled it - after she got over the shock I actually cooked something tasty yippeeee.