Honey Lemon Garlic Chicken (Paleo)

Honey Lemon Garlic Chicken

I was looking for something to make for dinner last night.  I had a pile of chicken parts (read: thighs and drumsticks), a couple leftover lemons, some potatoes, and some pantry staples (read: honey, garlic, seasonings, etc).  So I decided to put all of it together and make some sort of a one-dish meal.  Or, at least cook everything in the same dish, even if it’s served separately.  That’s still one-dish, right?  HA!

Honey + lemon + garlic goes well on just about every meat, as far as I can tell.  It’s a magical combination, really.  This recipe is versatile in that you can use whatever chicken pieces you have around.  I’m giving the time needed for thighs and drumsticks that are bone-in and skin-on.  If you are using larger parts (like breasts) or boneless/skinless parts, you may need to adjust the cook time.  You just need an internal temperature of 165-185, depending on which part you’re using.

Honey Lemon Garlic Chicken

Serves 4-6

3 pounds chicken parts

2 lemons

2 Tbsp Kerrygold butter, melted

3 Tbsp honey

4 cloves garlic, chopped

1/4 – 1/2 tsp rosemary

1 tsp salt

1/2 tsp ground black pepper

5 potatoes, cut in chunks


1.- Preheat oven to 375.  Grate peel and squeeze juice of 1 lemon (alternatively, you can freeze one lemon and grate the entire thing–it adds a FANTASTIC flavor).  Slice the second lemon into thin slices.

2.- Combine lemon peel and juice (or the entire grated lemon), melted butter, honey, garlic, rosemary, salt, and pepper in a small bowl.  Mix well.

3.- Layer the bottom of a roasting pan with potatoes.  Place chicken on top of the potatoes, skin-side up.  Sprinkle chicken with a little salt and pepper.  Pour butter mixture over chicken and potatoes.  Top with lemon slices and bake 60-70 minutes.


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