Baked French Honey Lemon Chicken


Next month I will be shipping out to the City of Lights for a whirlwind European weekend with my three best friends. I can’t wait, my passport expires next year and I am determined to get a few more stamps on it to mark my last year in my twenties.

To psyche myself out, I have been pouring over French cookbooks, television shows and movies. Rob found a recipe for Baked Honey Lemon Chicken in La Tartine Gourmand that he had wanted to try out and it was so good that we are officially adding it to our official dinner repertoire. Also, is it just me or does plating everything on my painted dinnerware make everything look all the more French? Ooh la la!

Here is their basic recipe with my changes:
[Marinate chicken thighs and legs in a mixture of fresh chopped oregano, 1/4 cup of olive oil, 2 tablespoons of honey, juice of one lemon, salt, pepper, and three cloves of garlic for one hour or more] [Place chicken in baking dish with marinade along with an extra 1/4 cup of water and sliced tomatoes] [Bake in 375 degree oven in a covered dish for 30 minutes] [Crisp skin up by uncovering dish and continue baking for another 20 minutes.] [Serve with green beans, white rice or crusty bread to sop up all the juices].

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