Saint-Tropez Chicken
- Ready In:
- 2hrs 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 10 chicken pieces
- 1 lemon, juice of
- 59.14 ml olive oil
- 59.14 ml honey
- 118.29 ml red wine or 118.29 ml white wine
- 2 clove garlic, smashed
- 14.79 ml dried herbs (lavender, rosemary, thyme, oregano)
- 14.79-29.58 ml chopped fresh parsley (optional)
- lemon slice (optional)
directions
- Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.
- Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.
- Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.
- To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.
- Garnish with parsley and lemon slices, if desired.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin