Honey and Lemon Glazed Chicken Thighs, cooked in a skillet. The glazed chicken thighs with lemon and honey are a great idea to bring to the table when you don’t know how to cook chicken, a luscious recipe like Pollo alla cacciatora, Pollo alla mediterranea in padella or Pollo ai funghi and an economical, tasty and delicious recipe suitable for the whole family. The honey and lemon glazed chicken thighs are one of the main courses my children love most and when I prepare them at home it’s always a celebration, also because nobody can resist dipping bread into the delicious sauce! And while roast chicken with potatoes is an essential Italian classic, if you don’t want to turn on the oven there are many other recipes that let you cook chicken on the stove saving electricity, like Beer-braised chicken drumsticks in a skillet or Roast chicken in a pan or even the honey chicken we’re about to make! Want to cook these honey and lemon glazed chicken thighs too? Let’s run to the kitchen, but before you start I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 lb 6.5 oz lb chicken (rear quarter – thighs with drumsticks)
- 2 lemons (juice and zest)
- 2 tbsp honey
- 6 leaves bay leaves
- 2 sprigs rosemary
- 1 clove garlic
- 3.4 fl oz white wine
- to taste salt
- to taste black pepper
Tools
- Bowl
- Pan
Preparation
For this recipe you can use a whole chicken cut into portions, thighs and drumsticks, legs—basically whatever you prefer—but remember it can be useful to singe any remaining feathers over the gas or with a torch.
After singeing the chicken if necessary, portion it and remove any large pieces of fat from the thighs, but do not remove the skin. Place the chicken in a large bowl,
add the rosemary, bay leaves, a sprinkle of pepper, add the lemon juice, three or four pieces of lemon zest, salt and the honey. Mix well and let marinate for 30 minutes.
Place the peeled and lightly crushed clove of garlic, the rosemary used in the marinade and two bay leaves in a skillet, drizzle just a little oil and heat. Lay the meat in the pan together with the lemon zest and the other aromatics, but keep the marinade liquid aside. Let the meat brown well on both sides until a golden crust forms—this step is important for our recipe, so make sure it takes on color.
Pour in the wine, increase the heat and wait for all the alcohol to evaporate, and only at this point pour in the marinade, cover with a lid and cook for about 25–30 minutes over very low heat without adding water. After this time you will notice that the chicken has released its juices,
let the liquid evaporate and when the cooking juices have thickened, turn off the heat, add a few lemon slices for aroma and let rest covered for 10 minutes. Our honey and lemon glazed chicken is ready to be served and enjoyed.
Storage and tips
The honey and lemon glazed chicken is best enjoyed just made, but it can also be prepared a few hours in advance and reheated well before serving by adding a little water. Any leftovers should be stored in the refrigerator in a well-sealed, airtight container and reheated until they reach cooking temperature before consumption. High temperatures are essential to eliminate any possible bacterial contamination.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
