All you need for this one is 8 ingredients, one pot and about 10 minutes of prep and 40 minutes to roast. The success of this one is going to rely on juicy lemons and a good honey. The combination of honey, lemon and rosemary is divine -roast up some asparagus or make a simple green salad as a side. Enjoy!
Ingredients
- 3 juicy lemons (Meyer would be great here but standard lemons are what I used)
- 5 TBS butter
- 1/3 cup honey plus more to drizzle, liberally
- 1 TBS soy sauce
- 4 rosemary sprigs, leaves only (plus 2 sprigs)
- 4 garlic cloves, minced
- 8 bone-in skin-on chicken pieces: a whole cut up chicken or 4 thighs and 4 drums or any combo works here
- 1/2 to 1 bag of baby potatoes (the really small ones) or small 3 yukon gold/red potato cut into small, even chunks
- Kosher Salt and Pepper
Instructions
Preheat oven to 400 degrees
Rinse the chicken pieces, pat dry with a towel and and place in the pan with care not to overlap. Add your potatoes, putting some under and some around the chicken, careful not to over crowd the pan. You want a single layer. You may not need all of your potatoes. Season chicken and potatoes liberally with salt and pepper, especially on chicken skin. Cut one and half lemons into wedges, squeeze over mixture and tuck into the pan.
Use your fingers to coat the inside of the measuring cup with olive oil or canola oil or use an oil spray, cover evenly in a thin coat to facilitate easy release of honey. Add to small sauce pan. Squeeze juice of the remaining lemons into a small pan (you should have about 1/4 cup of juice +/-). Heat the lemon juice with the butter, soy sauce, honey, rosemary leaves and garlic. Cook until butter melts and smells fragrant. Lower heat and reduce for 5 more minutes, to thicken. Coat the chicken and potato mixture with the lemon butter, focusing first on coating the chicken. If you are making ahead, cover and put in the fridge for up to 3 hours.
To get this golden, really drizzle the chicken with some more honey before popping into the oven.
Roast for 45 minutes until internal temp at thickest part is 165 degrees and the potatoes are done. If you want a deeper golden color, switch over to broil for 2 minutes, watching very carefully to prevent burning. If the chicken is done but the potatoes need a little more time, place the chicken on a plate and put back in the oven until potatoes are ready, gaging with a fork. To serve, you can place chicken over potatoes and bring pan to the table in one pot (use a trivet).
Notes
If you want a deeper golden color, switch oven to broil for 2 minutes at the end, watching very carefully to prevent burning. If the chicken is done but the potatoes need a little more time, place the chicken on a plate and put pot back in the oven until potatoes are ready, gaging with a fork. To serve, you can place chicken over potatoes and bring pan to the table in one pot (use a trivet).
3 comments
This recipe was so easy to make and my whole family loved it! Owen even took leftovers for lunch the next day…. this is how you know it was good. Our family has peanut, tree nut, and dairy allergies and gluten sensativity, so finding easy “go to” recipes can be difficult- this was a great one.
Forgot to note- I substituted Earth’s Balance for real butter and it still came out delicious!
Never ever ever has a plain ol cut up whole chicken been a bigger hit in my house. My daughter said ‘please never make chicken any other way ever again’
Its as delicious as it is beautiful. I marinated my chicken in the sauce in the frig for a few hours before plopping it in a cast iron pan with a bunch of sliced yukon gold potatoes and it came out PERFECT.
I even pulled the chicken when it was done, drained the sauce into a gravy boat – and crisped up the potatoes in the broiler for a few mins. Amazing.
59 strawberries would strawberry again
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