Honey-Glazed Lemon Chicken
A simple marinade made of pantry staples adds bright flavor to roasted chicken in this simple weeknight dinner. If you like, you can cook the chicken in a large cast-iron fry pan instead of on a baking sheet, increasing the cooking time slightly.
- 1 chicken, 3 1/2 to 4 lb. (1.75 to 2 kg)
- 1 tsp. minced garlic
- 1 tsp. peeled and grated fresh ginger
- 1/2 cup (4 fl. oz./125 ml) honey
- 1/2 cup (4 fl. oz./125 ml) soy sauce
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1/4 tsp. red pepper flakes
- 2 lemons, halved
Cut the chicken into 12 serving pieces—2 drumsticks, 2 thighs, 4 breast quarters and 4 wing segments (each wing cut into a drumette and a flat).
In a bowl, whisk together the garlic, ginger, honey, soy sauce, lemon juice and red pepper flakes. Transfer half of the mixture to a large sealable plastic bag and the other half to a small saucepan. Add the chicken to the bag and turn to coat. Refrigerate for 1 hour.
While the chicken is marinating, place the saucepan with the marinade over medium heat and simmer until reduced by half, about 5 minutes. Set aside.
Preheat an oven to 400°C (200°C). Line a baking sheet with aluminum foil.
Arrange the chicken pieces and lemon halves on the baking sheet. Baste the chicken with the reduced honey mixture, transfer to the oven and roast until the chicken is cooked through, 25 minutes to 30 minutes. Remove the chicken from the oven and arrange on a serving platter with the lemons alongside. Serves 4.
Williams-Sonoma Test Kitchen