Honey & Lemon Chicken Recipe

  • on March 23, 2017
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Honey & Lemon Chicken Recipe


Honey & Lemon Chicken Recipe


Honey & Lemon Chicken Recipe

Honey & Lemon Chicken Recipe


Experience the perfect blend of honey and lemon with a touch of soy sauce on the baked chicken with this recipe. It sure is striking to know how many different flavors can turn into one mouth watering dish. Even though honey and lemon plays the key role in this particular recipe, you will get to adjust the prominence of them based on your preferences. Being one of the addictive dishes, this classic sweet and savory chicken puts the forgotten honey to good use.


      1 pound skinless chicken

      ¼ cup of honey

      ¼ cup of lemon juice

      1 tablespoon of soy sauce

      2 large garlic cloves(minced)

      ¾ teaspoon of freshly ground pepper

      Salt to your taste

      3 tablespoons all-purpose flour

      1 stick butter(unsalted and melted)

      1 teaspoon dried rosemary(optional)

      Cooking spray

      1 lemon(thinly sliced)

Preheat the oven to 350 degrees F. Take a 13x9 inch baking sheet; coat it with non-sticky cooking spray.

Rinse chicken under the running water thoroughly. Use a paper towel to pat dry the chicken. Trim off any visible fat.

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Put 3 tablespoons of all-purpose flour in a shallow bowl with salt and ¾ teaspoon pepper; mix it with your hands until all the ingredients combines well.

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Take 1 stick of melted butter in another bowl; working with one piece at a time, dredge each piece in the flour seasoned with salt and pepper; shake off the excess.

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Finish the coating completely with a dip in the melted butter.

Arrange the chicken pieces as a single layer in a skillet (preferably non-stick skillet) over medium to high flame. Make sure not to crowd the skillet. Turning once in the process let the chicken fry for 2 minutes on each side. Off the heat and transfer it to the prepared baking dish.

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In a bowl add ¼ cup of honey, ¼ cup of lemon juice, 1 tablespoon of soy sauce, minced garlic and 1 teaspoon dried rosemary; mix it well. Taste it along the way, add salt and sprinkling of spices of your liking if you find it bland.


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Now, pour the honey and lemon sauce over the chicken on the baking dish. Bake at 350 degrees F for 30 minutes. With the help of a fork, check for doneness of chicken. Take the tray out of the oven if the chicken cooked completely. Arrange them on a serving plate; collect the dripping sauce from the tray and drizzle it over the cooked chicken. Decorate it with thin lemon slices. Serve it hot over the rice with a nice green salad to go with it.




Notes & Tips:

      For a low fat version of this recipe, use olive oil for the dipping.

      Any part of the chicken (breasts, drum sticks and thighs) can be used for this recipe. Cooking time varies for different parts as drumsticks and thighs take more time than breasts.

      Use skin-on chicken if fat is not disturbing for you.

      Add more honey or lemon to your preference.

      Serve it over a bowl of quinoa to make it healthier.



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