you can literally never go wrong with honey on chicken. this is one of my favorite simple, roasted chicken dishes — especially in the fall.
loose recipe notes
for the marinade, i combined marsala wine, honey, thyme, cinnamon, lime juice, soy sauce, garlic, and kosher salt. i then marinated 3 to 4 pounds of split chicken breasts (feel free to use other cuts) for several hours in the fridge. when ready to cook, rest at room temperature for 30 minutes. heat extra virgin olive oil in an cast iron skillet on medium-high heat and sear chicken pieces skin side down (working in batches). remove chicken from the pan and set aside and lower the heat – deglaze the pan with broth scraping up all of the brown bits from the bottom of the pan, add the chicken back to the pan, and transfer to the oven to finish cooking.
honey + thyme chicken
Ingredients
- 1/2 cup marsala wine
- 1/3 cup honey + 2 tablespoons
- 3 tablespoons soy sauce
- 1 clove of garlic, minced
- juice of one lime
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground thyme
- 3 teaspoons kosher salt
- 3 to 4 pounds of split chicken breasts
- 1 teaspoon olive oil, for the coating the skillet
- 1/4 cup chicken broth
- 3-4 sprigs of fresh thyme + extra for serving
Instructions
1 ➵ combine marsala wine, honey, soy sauce, garlic, lime juice, cinnamon, thyme, and salt in a bowl and marinate chicken in the mixture for at least 2 hours and up to one day.
2 ➵ when ready to cook, rest chicken at room temperature for about 30 minutes. in an oven-safe or cast-iron skillet, heat olive oil over medium high-heat and sear chicken skin-side down for about 3 minutes (don't touch it!) – let it get a nice brown sear on one side – then flip and cook for another minute. work in batches if needed and don't overcrowd the pan.
3 ➵ remove the chicken from the skillet and set aside on a plate. lower heat to low and add chicken broth to deglaze the skillet scraping up all of the brown bits to mix with the broth. add thyme to the broth and add the chicken back to the skillet (skin facing up).
4 ➵ preheat oven to 375 degrees and transfer skillet to the oven and cook for 50 minutes to an hour, or until the chicken is cooked thoroughly. baste the chicken with the broth and juices from the pan every 15-20 minutes or so while cooking. once done, top with extra fresh thyme and serve immediately.
Notes
➵ suggested equipment // oven-safe or cast iron skillet
Leave a Reply