Bright and tangy dish perfect with roast vegetables
Recipe by: Syd Bailey
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time30 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Mixing bowls, Oven, Pyrex baking dish, Top Stove
Ingredients
3poundbone-in skin-on chicken thighor breasts
3tablespoonextra virgin olive oil
2clovegarlicminced
Sauce
1/2cupchicken stock
1/4cupfresh lemon juice
2tablespoonhoney
2tablespoonfresh rosemaryfresh, chopped. Do not use dried
1 teaspoonKosher saltmore or less to taste
1/3teaspoonfreshly ground black peppermore or less to taste
1lemonoptional: fresh rosemary and lemon slices for garnish
1fresh rosemary
Instructions
Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
Garnish with fresh rosemary and lemon slices if desired and serve.
Reheating Instructions
Heat in saute pan for 5 minutes until warmed through