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No, not dress up as a chicken, but rather, give ordinary skin-on chicken breasts or thighs this treatment to transform them into a delicious feast. It’s a bit messy to eat, but definitely worth it..

This recipe is courtesy of the New York Times, and is really easy. Serve this up on it’s own or with a big salad or some fresh crusty bread on the side, and you’ve got a winner dinner!


  • A large shallow roasting tin, lined with foil or baking parchment (to save on washing up)
  • medium-sized microwavable pot
  • a grater
  • a silicone pastry brush
  • a pair of tongs
  • A load of napkins or tea towels, for messy fingers!


  • 4 large skin-on chicken breasts OR 1.5kg skin-on chicken thighs
  • Garlic salt, Onion salt (see notes) and freshly ground black pepper
  • 30g melted butter                                         Chicken with sauce (3)
  • 30g Hot Sauce
  • 2 tablespoons of honey
  • zest and juice of a lime




  • Heat the oven to 200ºC Fan
  • Line the baking tray
  • generously season the chicken all over with the two salts and the black pepper.
  • Pop the chicken on the tray, and stick it the oven for 25 minutes.
  • Add the Hot Sauce to the melted butter, mix it well together with the pastry brush. Leave to one side.

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  • Grate the zest of the lime, and cut it in half. Leave to one side.
  • After the chicken has had its 25 minutes, remove it from the oven onto a heat-proof surface and baste liberally with HALF of the butter/sauce mix.
  • Return to the oven for another 15 minutes until it’s fully cooked (I used quite large Chicken breasts today and these timings worked perfectly)

Chicken with sauce (1) Chicken with sauce (14)

  • Add the Honey and the Lime zest to the remaining sauce and mix well.
  • When the chicken is fully cooked, remove it from the oven and pour the Honey Sauce over and baste well. You can leave it to relax for a few minutes, basting regularly.

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  • Squeeze over the lime juice and serve immediately with the sauce spooned over the chicken, or served separately if you prefer.
  • We ate this really simply with some fresh crusty Sourdough and the last of a bag of salad – and we still had some leftover to tomorrow’s (cold) lunch!


  • Onion Salt. I couldn’t believe that I actually had some of this in my spices cupboard. Go me! However, it had never been opened and I have no idea how old it was. But I used it anyway, ‘cos that’s how I roll! Memo to self though: put Onion salt on the shopping list!
  • Hot Sauce: I used the mild one that I used for the Chipotle Chicken recipe https://eatingforireland.com/recipe/buffalo-chicken-dinner/ I get it in Dunnes Stores, but Hot Sauce is widely available, so find one that suits you and the family.
Hot Sauce

This is the one I use..

  • One of the things I really liked about this recipe was that you had time, while the chicken was cooking, to do everything else in a leisurely fashion. Finish the homework, set the table, make the  sauces, throw the salad together, etc.  Much more relaxing than my usual ‘juggle everything’ dinner recipes!
  • Using larger quantities, this would make an excellent addition to a barbeque for a crowd.

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I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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