Ingredients for Honey And Lemon Chicken
- Chicken Pieces
- 2 tablespoons butter
- Clear Honey
- 2 tablespoons lemon juice
- Fresh Rosemary
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How to Make Honey And Lemon Chicken
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in an oven-safe skillet (or transfer browned chicken to a separate casserole dish) over medium-high heat.
- Season 1.5 lbs boneless, skinless chicken thighs with salt and pepper. Brown the chicken on all sides in the melted butter, about 2-3 minutes per side.
- In the same skillet, combine 1/4 cup honey, 2 tablespoons lemon juice, 2 cloves minced garlic, and 1 teaspoon fresh rosemary. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until slightly thickened.
- Pour the honey-lemon mixture over the chicken in the skillet.
- If using a separate casserole dish, transfer the browned chicken to the casserole dish and pour the sauce over it.
- Cover the skillet or casserole dish and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Let rest for 5 minutes before serving. Garnish with fresh rosemary sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
139g
Fat
72g
Carbs
11g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 5 Ingredients Or Less Main Dish Poultry Easy European Dinner Party Kid Friendly Chicken Dietary Comfort Food Inexpensive Meat Chicken Breasts Chicken Thighs Legs Taste Mood Savory Number Of Servings Presentation Served Hot
