Lemon & Honey Roasted Chicken
I bought Donna Hay's book, Simple Essentials - Chicken, and decided to cook one of her many chicken recipes for this week's IHCC potluck and Kitchen Flavours' Cookbook Countdown #1. :)
1 tablespoon lemon juice
2 tablespoons honey1 tablespoon olive oil
Salt and cracked black pepper
1 yellow onion, cut into wedges
2 chicken thighs
1/2 lemon, sliced
1 teaspoon dried rosemary leaves
1. Preheat oven to 200°C. Lightly grease a baking dish.
2. Mix lemon juice, honey, olive oil, salt, and pepper in a bowl.
3. Place onion wedges, chicken thighs, lemon slices, and dried rosemary in the greased baking dish. Brush the chicken generously with the honey mixture.
4. Bake for 40 minutes or until golden brown and cooked through. Serve with pasta or rice. (I serve with buttered orzo.)
|I love that crispy baked chicken skin.|
A once-in-a-blue-moon indulgence. :)
|Walloped this with a side of buttered orzo.|
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC January Potluck!
I'm also linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.