| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
- Kosher salt and freshly ground black pepper
- Flour for dredging
- 3 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- Peel of half a lemon, white pith removed, cut into very thin strips
- 2 large garlic cloves, minced
- 1 1/2 teaspoons fresh rosemary leaves
- 1 tablespoon honey
- 1/4 cup freshly squeezed lemon juice
- 1 cup chicken broth, homemade or canned low-sodium
Instructions
- Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
- Copyright 2001 Television Food Network, GP. All rights reserved
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 794 |
| Total Fat | 55 g |
| Saturated Fat | 14 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 57 g |
| Cholesterol | 219 mg |
| Sodium | 1309 mg |
| Serving Size | 1 of 4 servings |
| Calories | 794 |
| Total Fat | 55 g |
| Saturated Fat | 14 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 57 g |
| Cholesterol | 219 mg |
| Sodium | 1309 mg |
Reviews
Delicious!
Can I use Almond flour with this ?
I’ve never tried a Food Network Kitchen recipe that wasn’t superior and this was no exception! AMAZINGLY FLAVORFUL!
This was an amazingly flavorful recipe with lots of flavor. Its pretty healthy too. I’ll definately be making this again.
Holy cow this was amazing! So much flavor with no butter or anything! Definitely a fantastic dish…did I mention how much flavor it had, while keeping the chicken so moist it came off the bone? Fantastic receipt for all seasons.
Delicious. My favorite part was the sliced onion
Amazing chicken recipe! served with rice and green bean. As per some reviews about sauce evaporating or burning I cook the chicken at 375 and increase temperature to 400 the last 20 min and also add it the sauce than. Will make again. Thanks for a great recipe.
I love this recipe! It is so good and served with rice it makes an excellent dish. Definitely give it a try.
Love making this
My family enjoyed this, but was a little too lemony for me. Couldn’t taste the rosemary, garlic, etc. Will need to tweak if make again.