Food Friday: Baked Honey-Lemon Chicken

~~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.

Ingredients:
Chicken Thighs/Drumsticks
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
Salt

Sides:
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.

Iska

I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

13 thoughts on “Food Friday: Baked Honey-Lemon Chicken”

aba at tamang tama ang anti-spam word ko hehe…that looks so juicy-licious! happy FF ka-is!

ces´s last blog post..FF: Bacon-wrapped Steak Medallion

Hmmm.. I hope I can get the recipe, too! I want to try it because it just looks so delicious!

My food friday entries are here and here.

FoodieJenn´s last blog post..Dinner in Bohol

oh my … your food shot had me drooling (again!)!!!

thanks for playing, Iska
happy ff!

maiylah´s last blog post..Food Friday

yummy yummy yummy

ill try that as soon as we have chix

my entry is here

Great day for us Food Friday Eaters
Thanx for the Visit

Jay´s last blog post..Pinoy Street Food # 13: Grilled Chicken Feet and Head

Those look juicy, Pg ako kasi parang dry lumalabas I’ve also tried this with pork since we dont eat pork much, eto lang ang ok at para shang tocino! Thanks for the recipe I’ll use this soon.

Iska says:

25 January 09 at 11:55 am

I usually use fan-assisted grill setting so heat is distributed evenly. That would brown all sides uniformly while locking in the juices to keep them tender.

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