Serves 8
156 cal · 70 min
Honey Lemon Chicken
Recipe GLPR9817db555488c6
Golden, tender chicken pieces roasted with a bright honey-lemon glaze infused with aromatic rosemary. This simple yet elegant dish combines crispy, flour-coated chicken with a sweet and tangy coating that caramelizes beautifully in the oven.
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Ingredients
1 tablespoon vegetable oil
1 pound chicken, cut into 8 pieces
1/2 cup all-purpose flour
1 teaspoon salt
1/4 cup honey
1/4 cup fresh lemon juice
1 teaspoon fresh or dried rosemary
Directions
Wash your hands thoroughly with soap and water. Preheat your oven to 375°F and line a baking pan with aluminum foil.
Lightly brush the foil-lined pan with the vegetable oil, coating the surface evenly.
In a plastic bag or shallow bowl, combine the flour and salt. Mix well to distribute the salt evenly throughout the flour.
Working with a few chicken pieces at a time, place them in the flour-salt mixture and shake or turn to coat all sides thoroughly. Transfer the coated chicken pieces to the prepared baking pan, arranging them in a single layer without overlapping.
Place the pan in the preheated oven and bake for 45 minutes, until the coating is golden brown.
While the chicken finishes cooking, whisk together the honey, lemon juice, and rosemary in a small bowl until well combined.
Remove the chicken from the oven and carefully spoon the honey-lemon glaze over each piece, making sure to coat all sides evenly.
Return the pan to the oven and bake for an additional 15 minutes, until the glaze is bubbly and the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part of the largest piece, without touching bone.
Remove from the oven and let rest for 2-3 minutes before serving.
