Lemon and honey chicken cooked in a pan, a great roast chicken, but without the oven. As tasty as chicken cacciatora or Mediterranean-style chicken in a pan, the honey and lemon chicken thighs with onions are a simple, original and delicious recipe to make when you don’t know how to cook chicken. When I prepare chicken, it’s always a celebration at my house, so it’s a main course that’s always present on our table, even if prepared differently each time so as not to bore my loved ones. My children especially love oven-roast chicken with potatoes, but with electricity costs so high these days, turning on the oven becomes prohibitive and so I improvise by finding alternative ways to cook chicken in a pan that are just as tasty. What you see in the photo, for example, is my lemon and honey roast chicken cooked in a pan—tender, juicy, delicious and very, very flavorful, but above all inexpensive and very easy to make. Have you ever tried making roast chicken in a casserole? Yes, roast chicken without the oven! I recommend you try it and especially try this chicken with lemon and honey recipe—you’ll see it will become your go-to for many occasions! Ready? Let’s run to the kitchen, but before we start cooking, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 lb 7 oz lbs chicken (drumsticks and thighs)
- 6 tbsp lemon juice
- to taste lemon zest
- to taste roasting herbs (with salt)
- 1 onion
- 1 1/2 tbsp honey
Tools
- Pan large
- Lid for the pan
Steps
Prepare the chicken: cut it into portions, remove any remaining pin feathers and excess fatty parts, but keep the skin. Place the pieces in a large pot, peel, rinse and chop the onion, distribute it over the chicken, sprinkle with the roasting herbs and set over the heat.
Brown the chicken over high heat, allowing it to color nicely in its own fat and turning it frequently. There’s no need to add oil. Meanwhile, squeeze the lemons to obtain the juice. Once the chicken is browned, pour the lemon juice over it, lower the heat and cover the pot with its lid. Cook over very low heat for 35-40 minutes—you’ll see the chicken release plenty of liquid and cook in its own juices without needing to add water. After the time has passed, remove the lid, raise the heat and let the cooking liquid reduce. Only now add the honey, letting it drizzle over all the meat; stir, cook for another couple of minutes and turn off the heat.
Let rest for 10 minutes and serve while still hot. Use lemon slices to garnish.
Storage notes and tips
If you have leftovers, store them in the refrigerator and consume within 24 hours, reheating them very well and adding a little water if necessary.
(Chicken should always be reheated thoroughly before consumption because it is prone to contamination and bacterial growth.)
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