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Cardamom Honey Chicken
Cardamom Honey Chicken
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Honey-sherry marinated roast chicken with cardamom and pepper, seared and baked to perfection.
Ingredients:
  • Marinade
  • 4 tablespoons honey
  • 2 tablespoons sherry
  • 1 teaspoon cardamom seeds, ground
  • 1 teaspoon peppercorns, ground
  • Chicken
  • 4 chicken breasts, skin-on, bone-in (cut in half if large), or one whole chicken, cut into parts
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, thinly sliced
  • Kosher salt and freshly ground black pepper
Instructions:
  • Prepare the marinade by gently heating the honey and combining it with sherry, cardamom, and peppercorns. Pour the marinade over the chicken in a large bowl, making sure each piece is coated. Cover with plastic wrap and marinate at room temperature for 30 minutes.
  • Heat your oven to 390°F (200°C).
  • In a large frying pan over medium heat, add olive oil. Place the chicken in the pan, skin side down, and sear for 20 to 30 seconds until golden. Keep a close eye to prevent over-browning.
  • For baking: Arrange lemon slices in a roasting pan, then layer chicken pieces on top. Brush with marinade, season well with salt and pepper, and loosely cover with foil. Bake in the oven for 25 minutes. Uncover and bake for an additional 10-15 minutes or until chicken reaches 165°F (75°C) internally. Monitor closely and cover with foil if chicken gets too dark. Enjoy!
  • Allow the dish to rest outside the oven for 10 minutes to enhance flavors. Transfer pan drippings into a gravy boat for serving with gravy.
  • Enjoy with a side of rice, mashed potatoes, or couscous.

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