Chicken With Lemon, Honey and Carrots

This is a very tasty chicken dish! Throw in some canned, drained or fresh sauteed mushrooms. Be certain to use only low-sodium chicken broth for this. Make sure you have a large enough skillet to hold the chicken and carrots, I make this on my large electric skillet. You will love this!

• Ready In: 1 hr 25 mins
• Serves: 3-4

Ingredients

• 3  lbs chicken pieces
•  salt and pepper
• 1⁄4-1⁄2 teaspoon cinnamon
• 1 1⁄4 teaspoons paprika
• 3 -4  tablespoons  oil
• 1  large onion, halved then sliced
• 1  lb carrot, peeled, halved and chopped
• 2  tablespoons  minced fresh garlic
• 1⁄2 cup water (low sodium) or 1⁄2 cup chicken broth (low sodium)
• 1⁄4 cup fresh lemon juice
• 2 -3  tablespoons honey
• 2  tablespoons  chopped parsley

Directions

1. In a small bowl or cup mix together 1-1/2 teaspoons salt, paprika, cinnamon and black pepper; rub into chicken pieces.
2. Heat oil in a skillet and brown the chicken pieces in two batches, turning once; transfer to a plate.
3. Leave some oil in the skillet and add in onions and carrots and 1/2 teaspoon salt and pepper to taste; cook over medium heat, stirring occasionally until onions are softened and just beginning to brown (about 8 minutes).
4. Add in 2 tablespoons garlic and cook for about 1 minutes, stirring occasionally.
5. Return the chicken (skin sides up) to the skillet, tossing the onions and carrots around the chicken.
6. Stir the water or broth, lemon juice and honey together until blended, and add to the skillet; cook over medium heat, covered until chicken is fully cooked and the carrots are tender (about 25-30 minutes).
7. Season with more salt to taste if desired.
8. Delicious!