Lemon Honey Baked Chicken

Name: Lemon Honey Baked Chicken
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 each Chicken breasts or thighs (boneless); 3 each Garlic cloves (use more); 1 each Lemon; 1/4 cup Honey ( I used Neem honey); 3 tbsp Extra virgin olive oil (can use less); 1 as needed Salt and pepper. ( I used the foraged red pepper corns); 1 as needed Parchment paper to fully cover chicken; 1 as needed Dried rosemary.

pomdoro @cook_3735574

Easy meal for busy days. I have a rice cooker. So this is an easy meal to prepare, and cook time is only 30 to 40 minutes

pomdoro @cook_3735574

Easy meal for busy days. I have a rice cooker. So this is an easy meal to prepare, and cook time is only 30 to 40 minutes

Saved

Ingredients

30 mins

6 servings

6 eachChicken breasts or thighs (boneless)
3 eachGarlic cloves (use more)
1 eachLemon
1/4 cupHoney ( I used Neem honey)
3 tbspExtra virgin olive oil (can use less)
1as needed Salt and pepper. ( I used the foraged red pepper corns)
1as needed Parchment paper to fully cover chicken
1as needed Dried rosemary.

Saved

Steps

30 mins

1

Slice lemon in half. Cut one side into thin slices and squeeze the juice from the other side in a bowl.
2

Preheat oven to 400°F and place chicken breasts evenly spaced.
3

Mix the honey and lemon juice until well combined. Set aside.
4

Place a lemon slice on each chicken breast and add the garlic.
5

Add salt and pepper and dried rosemary to chicken then pour over the sauce over the chicken breasts. Add 1/2 cup water or chicken stock if desired.
6

Pour the oil on the parchment paper and spread evenly across.
7

Cover the chicken breasts with the parchment paper (oil side down) and cook until chicken temp reaches 165°F.
8

Remove parchment paper and service on a bead of rice.