Cardamom Honey Roasted Chicken
- Reviews 1
Ready In: 1 hr
Serves: 8-10
Ingredients
- 6 chicken breasts or 1 roasting chicken, cut into parts
- 1 1⁄2-2 tablespoons olive oil
- 1 lemon, thinly sliced
- salt and pepper
Marinade
- 6 tablespoons honey
- 3 tablespoons sherry wine
- 1 1⁄2 teaspoons cardamom seeds
- 1 1⁄2 teaspoons peppercorns
Directions
- Preheat oven to 390°F Warm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Close bag and let sit at room temperature for 30 minutes (no longer than that).
- Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step. Just add an additional 5-6 minutes to the baking time.).
- Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Season with salt and pepper. Discard the remaining marinade. (Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.).
- Place in the oven and bake until done, approximately 25 minutes for breasts.
- (According to the original recipe it is 20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving.
- Pour out drippings from the pan into a gravy boat for gravy.
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