| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup plus 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- One 3 1/2- to 4-pound chicken, cut into pieces
- 2 tablespoons unsalted butter
- 1 teaspoon honey, plus more if needed
- 1 teaspoon chopped fresh oregano
- 4 cloves garlic, minced
- Juice of 2 lemons (about 1/4 cup) plus 1/2 teaspoon lemon zest
- One 4-ounce jar diced pimientos, drained
- 1/4 cup chopped fresh parsley
- Lemon wedges, for garnish
Instructions
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 663 |
| Total Fat | 55 g |
| Saturated Fat | 14 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 36 g |
| Cholesterol | 155 mg |
| Sodium | 763 mg |
Reviews
Excellent recipe. I made this for dinner on NYE and it was a huge hit with all the adults and all the littles. Very easy and beautiful presentation! Will make this again!
Absolutely delicious, do recommend browning the chicken skin the for 8 minutes on broil.
Mrs Brown you’re a winner your dishes are absolutely easy and simple delicious
Great !!! I also added potatoes and it was a hit with my family. I plan to make again soon . Thanks
Delicious didn’t even make sauce halved red potatoes and put them in pan with chicken yummy
This was really good. Added twice the lemon because I like it lemony. I only used wings not the whole chicken.
Want to make this tonight but only have bonless skinless breasts…will that work o?
I don’t write a lot of reviews but this recipe is killer!! I used a little less than the recommended lemon amount (personal choice) and it was outstanding!!
I made this last night and it was fabulous! I added quartered red potatoes to the pan and they soaked up the juice. It’s definitely a keeper!
This was just amazing! The chicken was moist and flavorful and that sauce, holy moly!!! Easy and bursting with flavor is the only way to describe this dish!!