Lemon Honey Dijon Chicken

The easiest way to elevate chicken, in my opinion, is a great marinade. This chicken gets tons of flavor from honey, lemon, garlic and Dijon mustard - and after letting it hangout anywhere from 30 minutes to 4 hours, it tastes so amazing. For another element that adds a lot of flavor, I made a bee of onions, fennel and rosemary for the chicken to sit on top of while it roasts. The steam from the aromatic vegetables and the rosemary add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan as well.

For a seriously tasty dish, serve it up with risotto or even white beans for a Tuscan spin!

Rating: None

Ingredients

Preparation steps

  1. In a large resealable bag, combine the honey, lemon zest, lemon juice, Dijon mustard, garlic powder with 1 teaspoon salt. Add the chicken thighs to the marinade. Seal the bag and massage the chicken with the marinade to coat well.
  2. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.
  3. Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.
  4. Add the rosemary, fennel and onion in the bottom of a 9x13 baking dish. Drizzle with the oil and season with the remaining salt. Toss well to coat. Spread the vegetables evenly over the bottom the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off before adding to the pan.
  5. Bake for 40 minutes, basting with any remaining marinade every 10 minute for the first 20 minutes. The chicken should be golden brown and cooked to 165 degrees F.
  6. Remove from the oven and allow to rest for 10 minutes before serving topped with the softened vegetables.
{"@type":"Recipe","name":"Lemon Honey Dijon Chicken","cookTime":2700,"prepTime":900,"description":"The easiest way to elevate chicken, in my opinion, is a great marinade. This chicken gets tons of\nflavor from honey, lemon, garlic and Dijon mustard - and after letting it hangout anywhere from 30 minutes to 4 hours, it tastes so amazing. For another element that adds a lot of flavor, I made a bee of onions, fennel and rosemary for the chicken to sit on top of while it roasts. The steam from the aromatic vegetables and the rosemary add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan as well.\n\nFor a seriously tasty dish, serve it up with risotto or even white beans for a Tuscan spin!","recipeIngredient":["3 Tbsp Honey","1 tsp Lemon Zest","2 Tbsp Lemon Juice","2 Tbsp Dijon Mustard","1/2 tsp Garlic Powder","1 1/2 tsp Salt","6 Boneless Chicken Thighs","3 sprigs Rosemary","1 Fennel Bulb, Halved and sliced","1/2 Sweet Onions","1 tablespoon Olive Oil"],"recipeInstructions":["In a large resealable bag, combine the honey, lemon zest, lemon juice, Dijon mustard, garlic powder with 1 teaspoon salt. Add the chicken thighs to the marinade. Seal the bag and massage the chicken with the marinade to coat well.","Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.","Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.","Add the rosemary, fennel and onion in the bottom of a 9x13 baking dish. Drizzle with the oil and season with the remaining salt. Toss well to coat. Spread the vegetables evenly over the bottom the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off before adding to the pan.","Bake for 40 minutes, basting with any remaining marinade every 10 minute for the first 20 minutes. The chicken should be golden brown and cooked to 165 degrees F.","Remove from the oven and allow to rest for 10 minutes before serving topped with the softened vegetables."]}