Baked Chicken with Honey-Lemon Glaze

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 4 people

Categories: Poultry- Chicken

Ingredients

  • 1 lb. white boiling onions (about 24), 1 inch in diameter
  • 1 lemon
  • 1/4 cup light honey
  • 3 tsp. chopped fresh thyme or 1 to 1 1/2 tsp. dried thyme
  • 1 chicken, 3 1/2 to 4 lbs. cut into serving pieces
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. minced shallot
  • Salt and freshly ground pepper
  • 1/2 cup golden raisins

Directions

  1. Position a rack in the middle of an oven and preheat to 375 degrees.

  2. Trim and cut a cross in the root end of each onion. Peel the onions and out into a saucepan. Add water to cover and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 5 minutes. Drain and set aside.

  3. Using a zester or a fine-holed shredder, and holding the lemon over a bowl, shred the zest from the lemon. Squeeze the juice into another bowl. Measure 2 Tbsp. of the juice and add to the zest. Stir in the honey and 2 tsp. of the thyme. Set aside.

  4. Remove any excess fat from the chicken pieces. Cut each breast in half crosswise. Be sure the drumsticks and thighs are separated. Remove wing tips and discard. Rinse the chicken pieces and pat dry with paper towels.

  5. Select a 2 1/2 to 3 -quart baking pan that holds the chicken comfortably in one layer. Combine the butter and shallot in the pan; place in the oven for 1 to 2 minutes to melt the butter. Add the chicken pieces and turn to coat well; leave the remaining 1 tsp. thyme. Bake uncovered, basting a couple of times with the pan juices, for 15 minutes.

  6. Turn the chicken skin-side up and add the onions and raisins to the pan. Baste the chicken and onions with half of the honey-lemon mixture. Return to the oven for another 10 minutes. Baste with the remaining honey-lemon mixture, reduce the heat to 350 degrees

  7. and continue to bake, basting every 7 to 8 minutes with the pan juices, until the chicken and onions are fork-tender and golden and the pan juices have thickened to a glaze, another 25 to 30 minutes. If the juices have not thickened enough, transfer the chicken pieces to a plate and boil the juice on the stove top until reduced to a glaze, 2 to 3 minutes. Return the chicken to the pan and turn several times in the glaze.

  8. Arrange the chicken and onions on a serving platter. Spoon the glaze over the top and serve.

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