Saucy Skillet Sage Honey & Lemon Chicken. This post is sponsored by American Raw Honey. American raw honey is a small business based in Utah and they farm local raw honey. Their honey is sustainably and organically produced and is of superior quality. Do check them out.
I make a lot of chicken dinners though they don’t appear often here. Would you be interested in seeing more of such dinners?
This is a super hectic week for us (including many of you moms out here) With it being the last week of the school year,my older one has ton of tests and assignment submissions. Evenings are going to be extra busy and the show will be run by easy dinners.
I marinate chicken(dark bone in portions are my pick) in honey, fresh sage(it’s one of my favorite herb during this season), lemon, garlic, olive oil – few but intense flavors. A major chunk of the meal gets sorted since I have to just make easy sides while the chicken cooks.
The marinade is so flavorful, it has such bold woody sweet notes.
- 2-3 garlic cloves, smashed
- 1/4 cup olive oil
- 1 tbsp chopped shallot
- 1 tbsp chopped fresh sage
- 1/4 cup fresh lemon juice
- 1/4 cup American raw honey‘s sage honey (
- Few jalapeño slices(adjust to taste)
- Salt to taste
- Fresh ground black pepper
- 4-6 chicken thighs, bone in
- Extra honey, sea salt or lemon wedges – for serving.
Combine all the ingredients in a bowl. Taste and adjust the ingredients as per your liking- if you like tangy, add more lemon, if you like sweetish- add more honey. Using a whisk mix everything together. Keep the marinade on a salty side.
Add the cleaned dry chicken pieces to a ziploc bag and pour the marinade over it. Close the bag and squish around so that the chicken is well coated in the marinade. Set in the refrigerated to marinate for atleast 12 hours. You can marinate for up to 2 days(it’s just gets better and better)
Take the chicken out of the fridge an hour before ready to cook. Take the chicken pieces out of the marinade, dry a bit(not completely with a paper towel). Preheat oven to 400F .
Warm 1-2 tbsp of oil in a cast iron skillet, once nicely warm, add the chicken skin side down in the skillet and let sear for 2-3 minutes. Using tongs, flip and sear on the other side.
Plane the skillet in the oven and let chicken roast for 30-35mins(adjust depending on how big or small your chicken pieces are). If you using a thermometer, chicken should reach an internal temperature of 165 degrees.
Let rest for 8-10mins and serve.