In this recipe, tender chicken quarters are slathered in a honey-lemon glaze and perfectly caramelized for a sweet and tangy finish.
Honey-Lemon Chicken Quarters with Sticky Glaze
Makes 6 Servings
Ingredients
- 2 whole lemons, cut into quarters
- 6 cloves garlic
- 1 bunch fresh thyme
- 1 cup vegetable oil
- 1 tablespoon kosher salt
- 6 chicken leg quarters
- ½ cup unsalted butter, melted
- ¼ cup chopped fresh parsley
- 2 tablespoons honey
- 1 tablespoon minced fresh thyme leaves
- Garnish: lemon slices, fresh parsley, fresh thyme sprig
Instructions
- In the bowl of a food processor, process lemon quarters, garlic, and thyme until almost smooth. Transfer mixture to a large bowl. Stir in oil and salt. Add chicken, turning to coat, and refrigerate for at least 3 hours.
- Preheat oven to 375°. Line a roasting pan with foil.
- Remove chicken from bowl, discarding marinade. Place chicken, skin side up, on prepared pan.
- Bake for 30 minutes; cover and bake for 30 minutes more. In a medium bowl, stir together melted butter, parsley, honey, and minced thyme. Brush butter mixture over chicken, and bake until lightly browned and an instant-read thermometer inserted in thickest portion registers 165°, about 10 minutes more. Garnish with lemon slices, parsley, and thyme sprig, if desired.
