Sweet, sticky chicken with melting soft onions all infused with flavors of lemon, honey and garlic. This one-pan wonder is quick and fuss free. Serve with a fresh green salad and some corn cobs for dinner in a flash.
45 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
4 whole chicken legs (drumstick and thigh)
Kosher salt
to season
Freshly ground black pepper
to season
2 tbsp vegetable oil
1 yellow onion
thinly sliced
3 cloves garlic
peeled and smashed with the side of a knife
1 tbsp thinly sliced lemon zest
⅓ cup (2¾ oz) fresh lemon juice
½ cup (6¼ oz) honey
1 tbsp soy sauce
1 tbsp rice wine vinegar
Instructions
1Insert the wire rack into position 7. Set the oven to Bake, Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Pat the chicken dry with paper towel and season generously with the salt and pepper.
3Heat a large cast iron skillet over medium-high heat for 2 minutes. Add the oil and heat for 1 minute. Add the chicken, and sear for 3 minutes, or until golden brown. Turn and sear the other side for 2 minutes. Transfer to a plate.
4Reduce the heat to medium. Add the onion and garlic to the skillet and cook, stirring for 3 minutes, or until softened. Add the remaining ingredients and bring to a simmer. Return the chicken to the skillet, nestling the pieces in the sauce.
5Once preheated, place the skillet in the oven and cook for 30 minutes.
6The chicken is ready when a meat thermometer inserted into the thickest part, away from the bone, reads 165°F. If not, cook it a little longer.
Tip: The size of the chicken drumsticks and thighs can alter the cooking time. For best results, using a probe, test for doneness 3-5 minutes before the end of the cook.
7Transfer the chicken to a serving bowl. Drizzle with the sauce and spoon over the onion.