Honey Roasted Chicken

I’m not great at coupon-ing. I’m really not that great at shopping sales either and trying to plan my week’s menu around them. One sale that never fails me though, is the Publix BOGO (buy one, get one free). Recently, their Greenwise chicken thighs have been BOGO and I, of course, have stocked up and been on the hunt for new recipes to use with them. Thus tonight’s meal, honey roasted chicken with honey pan-sauce.

Honey Roasted Chicken

  • 2 bone-in chicken thighs
  • 1 shallot, sliced thin
  • 1 tsp Italian seasoning
  • Zest from 1 lemon
  • 3 TBSP olive oil
  • 1 TBSP honey
  • Salt
  • Pepper

Honey Pan-Sauce

  • 3 TBSP water
  • 1 TBSP lemon juice
  • 1 TBSP olive oil
  • 1 TBSP honey
  • 2 TBSP minced shallot
  • 2 tsp Italian seasoning
  • 1/4 tsp salt
  • Pepper

Preheat your oven to 425. Slice your shallot and zest your lemon. Mix your olive oil and honey and brush all over your chicken before seasoning with salt, pepper, and Italian seasoning. In your baking dish, place some lemon zest and shallots beneath and on top of both thighs. Bake uncovered for about 25 minutes.

Once your chicken is cooked, remove from your baking dish and cover with tin foil to keep warm. Remove zest, leave roasted shallots if desired.

Have a separate sauce pot on the stove on medium heat. Use water to loosen the drippings from your baking dish and pour into the sauce pot. Stir in your lemon juice, olive oil, honey, shallot, Italian seasoning, salt and pepper. Let it cook down for a few minutes to slightly thicken. Serve your chicken topped with the sauce.

This dish is slightly sweet with the honey, but is balanced out nicely with the acidity of the lemon and shallot. Baking uncovered lets the skin get really crispy and turn the honey into a deeper glaze.

I served mine with salad, but roasted potatoes or carrots would be a delicious accompaniment to this dish!

Until next time!


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