Chicken with Honey and Lemon Sauce

Nothing says spring better than lemons, rosemary and asparagus.  I combined them all together, hoping to bring in the spring with this delicious spring meal.  The meal WAS delicious, but spring is a bit late coming to town this year.  Oh well, at least we had a bit of spring at the table.

I don’t know what happened to the rest of my photos for this meal, and the preparations, but it was very easy to make, so I think you will all be just fine.

Dinner was chicken with lemon-honey-rosemary sauce, golden potatoes, wild rice and asparagus with mushrooms and the rest of my red pepper coulis.  Parmagiano Crusted Pork Chops  I also finished off the rest of my wine and cheese bread.  Some Colorado Wine & Cheese Bread  You all know how I love to use up those leftovers, so whenever I can do so, it just makes my day.  The Queen (of leftovers for those of you who are unfamiliar with my alter ego, and one of my best friends to cook with) would be oh so proud.  The meal was completed with a nice citrusy Spanish chardonnay.  It may not have been spring outside, but at least we had a little spring on the inside.

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Chicken with Honey Lemon Sauce

3 lbs of chicken pieces, bone in and skin on

1 1/2 lbs small potatoes – I used the golden potatoes, cut in 1/2 lengthwise

3 TBSP butter, melted

3 TBSP olive oil

2 TBSP honey

2 TBSP garlic

2-3 springs of fresh rosemary, chopped fine

1 tsp salt

1 tsp pepper

1 TBSP lemon juice

1-2 tsp lemon zest

2 lemons

 

Preheat the oven to 375* F.

Line a baking sheet with aluminum foil.

Slice the lemons and line the bottom of the pan with the lemon slices.  Add the potatoes.  Place the chicken over the lemons and potatoes.

Mix all the rest of the ingredients together combining well, then pour over the chicken, lemons and potatoes.

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Place the chicken in the oven and roast, uncovered for 1 hour, or until the internal temperature of the chicken reaches 165* F.  Baste the chicken with the sauce periodically too, to help keep it moist.  If the chicken starts to brown to much, cover it with foil for the remainder of the cooking time, if needed.

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When the chicken is done, plate it up and top it with more of the sauce.  The chicken is slightly crispy on the outside and very moist and tender on the inside.  OMG!!!!  It came out so good.  You don’t have to wait for spring to come to enjoy this spring-like meal.  It is perfect anytime.  🙂

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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