Chicken Elia
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 chicken breast halves, with skin
- 4 teaspoons olive oil
- 4 teaspoons lemon juice
- 4 teaspoons soy sauce
- 4 teaspoons dried rosemary
- 4 teaspoons salt
- 4 teaspoons fresh ground pepper
- 4 teaspoons garlic powder
- 4 -6 teaspoons honey
directions
- Place chicken breast on a cookie sheet lined with aluminum foil.
- (You will be sorry if you don't do this; the juices will spill over and will be tough to scrub off.).
- Sprinkle each piece of chicken with 1 tsp each of olive oil, lemon juice, soy sauce, rosemary, salt, pepper, and garlic powder.
- Drizzle 1-1 1/2 tsp honey over each piece of chicken.
- Cover loosely with plastic wrap and marinate for several hours.
- Bake, uncovered, at 350 degrees for one hour.
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Reviews
-
Barb, thanks for this fantastic recipe. My husband and kids loved it! My husband said it was, "Very, very, very, very, very, very good!" Now, that's an endorsement! Because each ingredient was sprinkled (and we did not marinate), each bite had a unique flavor. One was lemony, the next was peppery and the next was loaded with honey. I had one bite that was so good I had to stop to savor it. The next was even better to the point where I started to tear up. It is a sensory banquet, and this would be an amazing meal for a romantic dinner. I used huge chicken breast halves - bone-in - and did not marinate them. I somehow missed that step in the directions until it was too late. I would suggest putting, "Prep time does not include marinade," or something similar in the introduction. I ended up controlling the ingredients per the size of the breast. For instance, the black pepper and salt were too much, and I used, at most, 1/2 tsp per breast. With the soy sauce, there is no need for that much salt. I had a few extra teaspoons of lemon juice, so I sprinkled extra juice on each breast. I never bothered measuring the honey because I would have lost accuracy as it stuck to the spoon. I just drizzled honey over each breast until it looked right. I don't like to eat chicken skin because it is so unhealthy and adds fat. Next time, I'd like to try making these ingredients into a sticky paste and tucking it under the skin. This would also work well for a whole chicken. I once stuffed a Thanksgiving turkey under the skin, so I can promise you the skin still gets crispy. The baking time needs to be monitored closely. I initially set the oven timer for 1 hour as directed. After 15 minutes, I remembered to insert my meat thermometer. The thickest piece of chicken was done in 45 minutes. If I had waited the full hour, all the chicken breasts would have been ruined. Luckily, we had very few dry spots. So, I highly recommend basing your time on a thermometer and not a timer. This would not have been nearly as good if the meat was not so tender and juicy. I would make this again. I will remember to marinate, but I will also consider putting the seasonings under the skin or even stuffed inside a skinless, boneless breast. That could be good. This recipe was good enough to be served in any upscale restaurant, Barb. Thank you again for sharing it with us.
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Easy and quick. This is a great recipe!!!. My teenagers even liked it and they hate everything. It's a good combination of flavors, not spicy and certainly not bland. This is great to make ahead and let marinate all day. Add rice and a salad and dinner's done. I tried it once and had to make it again the same week.
RECIPE SUBMITTED BY
Barb W.
Pittsburgh, PA
My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.