Saint-Tropez Chicken

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“This is a delicious Nigella Lawson recipe that was printed in our Sunday paper some time ago. It's great to throw into the oven on a chilly Sunday afternoon. The dried herbs can be any that you like...rosemary, lavender, thyme, tarragon or oregano, or a mixture of all or any of those. Plan ahead, this has to marinate overnight.”
2hrs 40mins

Ingredients Nutrition


  1. Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.
  2. Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.
  3. Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.
  4. To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.
  5. Garnish with parsley and lemon slices, if desired.

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