Photo Credit: Elizabeth Newman
The easiest way to elevate chicken, in my opinion, is a great marinade. This chicken gets tons of flavor from honey, lemon, garlic and Dijon mustard – and after letting it hangout anywhere from 30 minutes to 4 hours, it tastes so amazing. For another element that adds a lot of flavor, I made a bed of onions, fennel and rosemary for the chicken to sit on top of while it roasts. The steam from those aromatic vegetables and the rosemary add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan as well.
Lemon Honey Dijon Chicken
- 3 tablespoons honey
- 1 teaspoon lemon zest from 1 lemon
- 2 tablespoons freshly squeezed lemon juice from ½ a lemon
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon kosher salt divided
- 6 skinless bone-in chicken thighs
- 3 sprigs rosemary
- 1 large fennel halved and sliced
- 1/2 onion sliced
- 1 tablespoon olive oil
- In a large resealable bag, combine the honey, lemon zest, lemon juice, Dijon mustard, garlic powder and 1 teaspoon salt. Add the chicken thighs to the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.
- Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.
- Add the rosemary, fennel and onion in the bottom of a 9x13 baking dish. Drizzle with the oil and season with the remaining salt. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off before adding to the pan. Bake for 50 minutes, basting with any remaining marinade every 10 minutes for the first 20 minutes. The chicken should be golden brown and cooked to 165 degrees F. Remove from the oven and allow to rest for 10 minutes before serving topped with the softened vegetables.