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RECIPES
Recipes from readers of WAVE Journey
Mediterranean Lemon-Honey Chicken
Serves 8
Quick and easy main course.
You will need:
- 7 pounds of chicken - buy whole and cut into pieces, or buy your
favorite parts - 2 tablespoons extra-virgin olive oil
- 8 garlic cloves -whole
- 2 teaspoons kosher salt
- 1/4 cup honey
- 1 teaspoon herbs de Provence
- 1/2 cup lemon juice
- 1/2 cup low-sodium chicken broth
- freshly ground black pepper
- 2 cups mixed large green and black olives
- 1/2 cup dried prunes or figs
- Heat oven to 450F.
- In a small bowl, whisk together the lemon juice, broth and honey.
- Rub the chicken pieces on all sides with the oil, salt, pepper, and
herbs de Provence. - Place the chicken, skin-side down, in a roasting dish/pan just large
enough to make a single, snug layer, add garlic cloves to dish. - Pour the lemon-honey broth over the chicken and sprinkle herbs de
Provence on the pieces. - Roast for 20 minutes.
- Turn chicken skin-side up, add olives and cook for 15 minutes more.
- Add prunes or figs to dish and cook another 5 minutes.
The chicken can be made 1 day ahead. Cover and refrigerate. Reheat,
covered with aluminum foil, in a 325F oven for 25 minutes, broil 2 to 3
minutes to crisp the skin.
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