Chicken with Honey, Lemon and Garlic
Serves 1-2 people
This is a really nice tasty way to cook chicken thighs, which are cheap and easy to find. I am a big fan of using chicken thighs over breasts, especially in slow- or oven-cooked dishes. They keep their moisture much better than breasts and don’t dry out as much; they also have a really good chicken flavour.
Ingredients
6 chicken thighs skinned
1 oz of flour
2 lemons, zest and squeezed
6 cloves of garlic with skins left on
2 tbsp of honey
2 tbsp soy sauce
1 handful of fresh basil
Oil for frying
Method
Heat the oven to Gas Mark 5, 375 F 190 C. Dip the chicken thighs in the flour until completely coated. Heat some oil in a pan until hot, add the chicken and seal gently on each side just to get a bit of colour, they will cook in the oven properly, so this is just to brown them.. Set them aside; in a bowl mix the lemon juice, zest, soy sauce and honey until combined, pour this back into the same pan that you fried the chicken in; this will deglaze the pan and help to lift the meaty bits that have stuck to the pan. Simmer this sauce gently for a few minutes and then add the chicken back into the pan with the garlic cloves in their skins, season generously with salt and pepper and place the chicken in an ovenproof dish. Bake in the preheated oven for about 30 minutes until the chicken is browned and sticky. 10 minutes before the end of cooking ass the torn basil leaves and mix into the chicken. Serve the chicken with a crisp green salad and some crusty bread for mopping up.