Honey chicken

Food Friday: Baked Honey-Lemon Chicken

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

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.

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

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.

Food Friday

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ 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

  1. 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.

    1. 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.

  2. i really like your food pictures. nakakagutom! teach me teach me (not how to cook, but how to take piccies!)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge