Honey and lemon form a sweet tart backdrop that plays really really well with the warm heat in our Slow Burn Seasoning.
Honey Lemon Chicken
Honey Lemon Chicken
Fiona Kennedy
4-6
30 minutes
45 minutes
main course
Ingredients
- 1 cup lemon juice
- 1/2 cup honey
- 3 Tbs. olive oil, divided
- 3 Tbs. plus 1 tsp. Slow Burn Seasoning (7102), divided
- 8 bone-in, skin-on chicken thighs
Directions
- Combine lemon juice and honey in a measuring cup and stir well to blend. Remove half of the mixture and place in a small saucepan. Add 2 Tbs. olive oil to the mixture in the measuring cup, as well as 3 Tbs. seasoning, and mix well. Place chicken thighs in a mixing bowl, add contents of the measuring cup, and stir to ensure that the chicken is well coated by the marinade. Place bowl in refrigerator and marinate for 1-6 hours.
- Add the remaining olive oil and 1 tsp. of Slow Burn Seasoning to mixture in saucepan. Bring mixture to a simmer over medium-high heat, reduce heat to medium, and cook 20-25 minutes, or until sauce has thickened and reduced to 1/4 cup. Set aside.
- Heat oven to 375F. Line a sheet pan with parchment paper. Remove the chicken thighs from the marinade and let extra marinade drip off before laying chicken on the sheet pan. Bake for 30 minutes and remove chicken from oven. Brush with the reduced sauce and return chicken to oven. Bake 10-15 minutes more, or until skin is browned and the chicken is cooked through. Serve hot.