It is said that we should often do something for the first time; this month I am going to be lots of things for the last time. But moving, despite of being exhausting, can also bring some other great consecuences, such as farewell dinners. This recipe is the one I used for the first of these dinners.
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Honey and Lemon Chicken
- Total Time: 75 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Citrusy honey glaze coats juicy chicken and roasted potatoes. A simple, flavorful weeknight dinner.
Ingredients
- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs, drumsticks, or a mix)
- 3 tbsp (45 ml) honey
- Juice of 2 lemons (about 6 tbsp / 90 ml)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 lb (450 g) potatoes, cut into chunks
- 2 tbsp (30 ml) olive oil
- 1 tbsp (3 g) chopped fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 tbsp (3 g) chopped fresh thyme or 1 tsp (1 g) dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, warm the honey slightly in the microwave or over low heat until loosened. Stir in the lemon juice until combined.
- Place the chicken pieces in a large roasting pan or baking dish. Season generously with salt, black pepper, and drizzle with olive oil. Toss to coat evenly.
- Pour the honey–lemon mixture over the chicken, turning pieces to coat on all sides.
- Add the minced garlic, chopped onion, rosemary, and thyme. Cover the pan and marinate in the refrigerator for at least 2 hours, or up to overnight, to allow the flavors to develop.
- Preheat the oven to 400°F (200°C).
- Add the potato chunks to the roasting pan and toss gently with the chicken so they’re lightly coated in the marinade.
- Roast for 55–65 minutes, turning the chicken and potatoes halfway through, until the chicken is golden brown and cooked through (internal temperature 165°F / 74°C).
- If the potatoes need more color, move the pan closer to the top of the oven and roast for an additional 5–10 minutes.
- Serve hot, spooning some of the pan juices over the chicken and potatoes before serving.
Notes
- To prevent burning, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- For a richer flavor, marinate the chicken overnight instead of just several hours.
- Leftover roasted chicken and potatoes can be used in salads, sandwiches, or soups for several days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Should I marinate the chicken before cooking for this honey and lemon recipe?
Marinating for at least 30 minutes allows the lemon and honey to penetrate the meat and start tenderizing it. If you have more time, a few hours in the fridge gives noticeably better flavor.
How do I keep the honey from burning when I cook the chicken?
Medium heat and attention are your best tools. Honey caramelizes fast, so watch closely and don’t walk away. If using a pan, avoid very high heat and add the honey-lemon sauce toward the end of cooking rather than at the start. 
Can I use boneless thighs instead of breasts for this recipe?
Thighs work well and are more forgiving since they stay moist longer. They may need a few extra minutes of cooking time compared to breasts, so check that the internal temperature reaches 165F.
