Here is a simple recipe for chicken – a minimum of spices, low fat, all natural with
readily available ingredients. Requires very little time to prep and allows you to get
back to what you were doing while the honey and chicken aromas spread throughout
the house. For lovers of white meat and ruddy skin. Straight out of the oven roasted
honey lemon chicken!
Honey Roasted Lemon Chicken
A recipe for baked chicken that is smothered in honey, lemon, olive oil and is seasoned. Meal done in under 1 hour.
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Servings: 2 -4
Ingredients
- 4 chicken legs/breasts
- 2 cloves garlic (, chopped)
- Juice + zest of 1-2 lemons
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon chicken seasoning with herbs
- Oregano or parsley (, to garnish)
Instructions
- Heat oven to 375 degrees F. Place chicken in oven safe baking dish, skin side up. Finely chop garlic and place in saucepan on the stove top over medium heat with honey, lemon juice, olive oil, seasoning and lemon zest for about 5-10 minutes. Pour in baking dish with chicken and place in oven for 40 minutes. Scoop juices over chicken to brown skin during cooking. Place lemon slices over chicken last 10 minutes of baking.
Notes
Recipe from the book “Le meilleur du poulet” Ed. Larousse
Rodelle Herbs De Provence Seasoning, Net 3.8-Oz
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
**This can be refrigerated up to 4-5 days before it becomes dry
Recipe from the book “Le meilleur du poulet” Ed. Larousse
6 Comments
Yolanda
07/23/2014 at 2:07 pmI would love to try your recipes, but I was wondering about how many lemons you used?
Jessica Knott
07/24/2014 at 1:55 pmhi there, about 2 lemons will work, thanks
Monica Abel
07/27/2014 at 9:15 amThis sounds so easy and I think will be a hit with my family. My only question is, did you cover it with foil at any time during the cooking process. My worry is that the chicken and juices will dry out before the cooking time is up.
Jessica Knott
07/27/2014 at 11:30 amAllow skin to crisp without covered first. Pour juiced over the top to get the crisp. Once crisp, cover with foil if needed. Thanks, Monica!
Ericka
10/23/2014 at 1:32 pmHi!
I am planning on making this for a dinner party, 15-20 people, do you have any suggestions for me? Also, should I marinate the chicken (with the lemon, honey and all the fixins) before hand to let the flavors seep?
Your input would be greatly appreciated.
Thanks
Jessica Knott
10/23/2014 at 7:28 pmHi Ericka, I love making this dish! Just made it the other night and added about 1/4 cup honey to it. If you add more honey it will def give more flavor and I find that I don’t need to marinate it with the extra honey. I also add about 1-2 tablespoons dejon mustard to it too. You can open the oven half way through and run the juices over the top a few times with a turkey baster to give it more flavor too. To get the skin extra crispy, I turn the oven up to 415 the last 10 minutes or so, but keep an eye on it if you do that! Let me know how it goes! This is def one of my family favorites!