Make My Day Camp: Lemon Honey Dijon Chicken

Wednesday, January 13, 2021

Lemon Honey Dijon Chicken

It's my self-proclaimed 'healthy week' - here's the first of the dishes I made this week. Dave and I both loved this recipe and will definitely make it again - easy and healthy!

I served it with beans and kale but it wasn't necessary!

Ingredients:

3 tablespoons honey
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
1 1/2 teaspoon kosher salt, divided
6 skinless bone-in chicken thighs
3 sprigs rosemary
1 large fennel halved and sliced
1/2 onion sliced
1 tablespoon olive oil

Instructions:

1. In a large resealable bag, combine the honey, lemon zest, lemon juice, Dijon mustard, garlic powder and 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.
2. Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.
3. 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 of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off before adding to the pan. Bake for 50 minutes, basting with any remaining marinade every 10 minutes 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.

my notes: I used skinless boneless chicken thighs. Omitted the onion. Baked for about 40 minutes. To serve I scooped the veggies with a piece of chicken on top, then drizzled with a little of the pan juices. Click here to see yesterday's post on how to work with fennel.