bcmom's kitchen

bcmom's kitchen

Sunday, June 1, 2014

Honey Lemon Chicken with Garlic and Rosemary

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  My secret blog assignment this month was The Life and Loves of Grumpy's Honeybunch.  I have really enjoyed Shelby's blog since I first found it through SRC, so I was very excited to have the chance to choose and share a recipe.  I am especially in love with that blog header because those cinnamon rolls look amazing!  (I actually made a variation of one of her SRC recipes once - Apple Filled Cinnamon Rolls)

As with all SRC assignments, the hardest part is narrowing it down and deciding which recipe to try.  Here are just a few of the other recipes that caught my eye:

I eventually chose this one, which looks and smells so good even before you cook it.  (Yep, definitely worthy of a raw meat pic!)

Honey Lemon Chicken with Garlic and Rosemary
from The Life and Loves of Grumpy's Honeybunch

  • 3 lemons
  • 4 T butter
  • leaves stripped from 4 rosemary stalks
  • 3 T honey
  • 2 cloves garlic, minced
  • Chicken pieces (I used 1 breast and 2 leg quarters)
  • 6 medium potatoes peeled and cut into chunks
  1.  Gently melt the butter in a small saucepan; add the juice squeezed from two of the lemons, garlic, honey and rosemary.  Season with salt and pepper.
  2. Arrange chicken in a shallow baking dish.  Place the potatoes around the chicken and drizzle the lemony butter over the potatoes and chicken, turning them so they are evenly coated. Cut the third lemon into wedges and add to the pan with the chicken and potatoes.
  3. Bake at 350° for one hour or until chicken juices run clear and potatoes are golden.  Stir twice during baking time.

Seriously, this smelled so good!  From the time I melted together the honey lemon garlic rosemary butter, to the time it came out of the oven.  If only it had tasted as good as it smelled.  It was good, but the flavor of the lemons kind of took over.  We wanted to taste all the flavors we were smelling.

So, next time, I'm cutting the lemons down and maybe using 1 lemon in the sauce - or maybe just 1/2 of a lemon.  I'll definitely keep the lemon wedges in, though.  They bake down and fall apart, and taste amazing when you suck what's left of the lemon off of the rind.  The chicken was really good and moist, and the potatoes were cooked perfectly, so I'd say this recipe is a keeper.  If you really like a lot of lemon flavor, then go ahead and use the 3 lemons.  Otherwise, use a bit less lemon, and I think it will be absolutely perfect.

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