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
3 pounds chicken parts
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.