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Wednesday, November 7, 2012

Honey, Lemon, and Rosemary Chicken Bake (with Potatoes)

Succulent.
This recipe makes for some moist, flavorful chicken and some juicy, lemony potatoes.  It is delicious.  And, it looks impressive for guests, but takes hardly any time or effort to make.  Most of the cook time is hands-off.  This is a perfect dinner party meal.  You guys who know me know that anything with lemon is a hit.  Anything that is easy is a hit.  Anything that tastes good is a hit.  This recipe fires on all those cylinders, plus looks beautiful and impressive when put on the dinner table.  What's not to love?  This is one recipe that is definitely going to be put into heavy rotation at my house.

Ingredients:

Ingredients.
About 2-2.5 pounds of skin-on bone-in chicken, such as thighs or drumsticks
3 1/2 tablespoons honey
2 garlic cloves, minced
4 tablespoons butter
Leaves from 6 rosemary sprigs
3 juicy lemons (if they aren't that large or juicy, use 4-5 lemons)
1-1.5 pounds fingerling potatoes
Salt and Pepper

1.  Preheat the oven to 400 degrees Fahrenheit.  

2.  Set the chicken (skin side up) and potatoes out in a roasting pan.  Try to keep the chicken from touching other chicken so the meat cooks more evenly.  Put the small potatoes into the spaces between the chicken.  Sprinkle liberally with salt and pepper.  (If you are using unsalted butter, sprinkle some extra salt to compensate).

All laid out.
3.  Take one of the lemons and slice it into small slices.  (I typically cut the lemon in half several times, and end up with about 15-20 small slices of lemon.)  Place the lemon in the roasting pan with the chicken and potatoes.  The potatoes get lemony on their own as the chicken cooks, because the chicken juices get absorbed by the potatoes, so I try to get the lemon pieces to touch the chicken more.

With the lemons.
4.  Pull the leaves off of the rosemary sprigs and put them in a sauce pot.

Rosemary.
5.  Squeeze the juices of the remaining two lemons into the pot with the rosemary leaves.

Lemon-juicing.
6.  Add the minced garlic to the pot with the rosemary and lemon juice.

Garlic added.
7.  Add the honey to the pot.

Adding honey.
8.  Add the butter to the pot.

Butter.
9.  Heat the rosemary, garlic, lemon, honey, and butter mixture over medium low heat.  Allow the butter to melt and gently stir so all ingredients are combined.  Make sure the honey isn't just stuck to the bottom of the pot.  Let the sauce reach a gentle boil.  Allow to simmer for a couple of minutes, until it smells very fragrant.

Simmering sauce.
10.  Drizzle the sauce over the chicken, potatoes, and lemon slices in the roasting pan.

Drizzling.
Ready to go.
11.  Cook the chicken for about 50 minutes, or until skin is brown and chicken is cooked through.  If you want to, I often baste the chicken with the juices about halfway through the cook-time, but this isn't necessary.  This meal serves about 4.  I often make with rice, asparagus, and a green salad.  Enjoy!
The final roasting pan.
Ready to eat.
Juicy.
Recipe adapted from BBC Good Food.

10 comments:

  1. Made it! Love it. I even made some mistakes and didnt really measure and its still great. You right about the looks too. When I took it out of the oven I said "Wow"

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    Replies
    1. YAY!!! Thanks so much. I am glad that you, Jim, and LF (Little Face) liked it. :0)

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  2. This looks delicious. I'd like to print -- is it possible to add a link in your blog for printable version?

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  3. Delicious, I added sweet potatoes, carrots and green onions. I put it together in the morning and put it in the refrigerator..took it out a half an hour before baking so it could get room temperature..it was awesome sauce.

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  4. I made this tonight and it was really good. I just wish there was a little more sauce but other wise really good. I will be making this again. Thanks for the new recipe

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  5. I just made and devoured this tonight, delish! Hubby and daughter are not as equally impressed, but I know I can rectify that next time, (and there will be a next time). They 'liked' not 'loved'. Extra honey on my daughter's piece of chicken at last few minutes of baking should do the trick. As for my hubby...he's going to have to put on his big boy undies and 'suffer' through dinner. I didn't make any changes, but did sprinkle the dish with fresh parsley and some crumbled feta when it came out of the oven,which added a welcome salty element to it. Try it, you'll love it! Thanks for the recipe, two thumbs up!

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    Replies
    1. I've made this quite a few times and love it. Never thought about adding feta! Sounds awesome! Will try it next time.

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  6. Your recipe for Nutella-stuffed chocolate chip cookies is really looking delicious and fabulous. i am sure it is one of the best item, thanks for sharing such king of cookies. restaurant near venkateshwar college

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