On my way to work so for now, here are images of Baked Honey-Lemon Chicken for Food Friday. Recipe and musings to follow…
I’ve tried this recipe more than a couple of times already after it’s debut on our dining table last Christmas. The moment it landed on the table I know I have a hit. And yup, part of my experiments on non-Pinoy spices. This one with thyme.
Juice of a small lemon
1 tbsp honey (I used NZ 100% pure white clover honey)
1 tbsp extra virgin olive oil
1 garlic clove, chopped
1 tbsp chopped fresh thyme
Freshly ground black pepper
Potatoes (cut into wedges) coated with olive oil, salt and pepper
Preheat the oven to 180deg C. Arrange chicken in a shallow baking pan.
Combine lemon juice, honey, olive oil, thyme and garlic in a bowl and mix thoroughly. Spoon the mixture evenly over chicken and season with salt and pepper. Roast chicken in the preheated oven (fan-assisted grill setting) together with the potatoes for about 30 minutes or as desired. I know, mine looked a bit too browned. But as the chicken cooks, the liquid in the pan thickens giving it the tasty sticky coating.