Ingredients
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1 chicken Chicken3 1/2 to 4 pounds and cut into 8 pieces
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Kosher Salt
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Pepperfreshly ground black
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3 tablespoons OilOlive
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Flourfor dredging
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1 OnionLarge and thinly sliced
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1/2 Lemoncut into very thin strips
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2 Garlic Cloveslarge and minced
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1 1/2 teaspoons Rosemary leavesfresh
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1 tablespoon Honey
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1/4 cup Lemon juicefreshly squeezed
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1 cup Chicken brothhomemade or canned low-sodium
Directions
Steps
1
Done
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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. |
2
Done
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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. |
3
Done
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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. |
4
Done
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Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve. |
One Comment Hide Comments
Really nice and it seems like it will be very tasty to eat I am gonna try it for sure.