I think you’re really going to love this chicken! It’s made with easy ingredients that you likely already have in your pantry! Season your chicken with salt, pepper, and lemon pepper and let that hang out for a few minutes. You’ll get all of your marinade ingredients ready and add them to a bowl- lemon juice, zest, honey, soy sauce, apple cider vinegar, and minced garlic. Braise a little bit of the sauce onto the chicken and put it in the oven for about 20 minutes. You’ll get a good crisp on the skin and nice caramelization! After 20 minutes you’ll turn down the oven a bit, put more sauce on the chicken and let the oven do it’s thing for about 30 minutes! It was sooo good!
You’ll definitely want to save a good amount of the sauce for when the chicken comes out of the oven because the sauce is the BOMB DOT COM! I loved the sweet taste from the honey and how well it went with the soy sauce and lemon. I enjoyed the chicken with a side dish of rice. It might be the asian in me, but I think rice is an absolute necessity for anything soy sauce. IT SOAKS UP EVERYTHING!!
I also wanted to put my zucchini to good use so I ended up roasting them as well. Yay for easy and yummy dinners!
Ingredients
- 5 bone-in, skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon lemon pepper seasoning
- ½ cup honey
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 5 garlic cloves, whole
- Lemon slices and zest for garnishing
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine honey, lemon juice, lemon zest, soy sauce, apple cider vinegar and minced garlic. Stir until fully combined. Separate marinate into two bowls- ½ of the marinade for cooking, ½ of the marinade for reducing & serving.
- In a large bowl or plate, season chicken with olive oil, salt, black pepper, and lemon pepper until chicken is fully combined.
- Place chicken into cast iron skillet or baking dish, skin side up. Lightly brush chicken with marinade (while saving some for basting in 20 minutes) and place chicken into oven for 20 minutes.
- Turn heat down to 400 degrees and baste chicken with the rest of the marinade reserved for cooking. You should still have another ½ of marinade for reducing (we will use that other ½ later). Cook chicken for an additional 30 minutes, or until chicken is fully cooked and reaches an internal temperature of 165 degrees.
- When 10 minutes remain, heat the reserved ½ marinade to medium-high heat. Once heated to medium-high heat, turn heat down to low and simmer for about 6 minutes, or until sauce thickens.
- Serve chicken with reserved marinade.
Notes
Inspired by Cafe Delites
