Honey Lemon Baked Chicken

This dish offers a lean source of protein glazed with natural honey and citrus, making it a lighter alternative to heavy fried chicken.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 tablespoon vegetable oil · 110 kcal in the whole recipe
• 1 pound chicken (cut into 8 pieces) · 704 kcal in the whole recipe
• 1/2 cup all-purpose flour · 194 kcal in the whole recipe
• 1 teaspoon salt
• 1/4 cup honey · 229 kcal in the whole recipe
• 1/4 cup lemon juice · 12 kcal in the whole recipe
• 1 teaspoon rosemary (fresh or dried)

Method

1. Preheat your oven to 375°F (190°C). Line a baking pan with foil and lightly brush it with the vegetable oil.

   

2. Combine the flour and salt in a clean plastic bag. Add the chicken pieces and shake well until they are evenly coated, then arrange them on the prepared baking pan.

   

3. Bake the chicken for 45 minutes until the coating starts to get crispy.

   

4. Meanwhile, whisk together the honey, lemon juice, and rosemary in a small bowl. Spoon this sweet and tangy glaze over the chicken pieces and bake for an additional 15 minutes until golden brown and cooked through.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.