- 4 chicken pieces, I used thighs and drumsticks
- Fine sea salt & ground black pepper
- 6 garlic cloves, coarsely chopped
- 2 lemons
- ⅓ cup plus 2 tablespoons honey
- ⅓ cup extra virgin olive oil, plus more for browning
- ¾ cup water
- 1 teaspoon smoked paprika
- ⅓ cup flat leaf parsley, hand torn
- ½ cup white wine
- Toasted Couscous
- Lemons Slices, for garnish
- Scallions, chopped for garnish
- Maldon sea salt
- Preheat oven to 350 degrees.
- Season chicken pieces with fine sea salt and freshly ground pepper. Set aside at room temperature while you prepare the sauce.
- In a small bowl, combine garlic, the zest and juice from 2 fresh lemons, honey, extra virgin olive oil, water, smoked paprika and parsley. Whisk and set aside.
- Heat 2-3 tablespoons additional olive oil in a large, oven proof or cast iron skillet to medium-high heat. Add chicken pieces, allowing to brown on all sides, turning frequently so they do not stick, approximately 2 minutes on each side.
- Add white wine, being careful of the smoke that this will create. The white wine will loosen brown bits from the bottom of the pan. Whisk in reserved lemon garlic and honey sauce, spooning over chicken.
- Place skillet in the oven for 15 minutes. Remove, turning chicken and drizzling with remaining 2 tablespoons honey. Bake for an additional 10 minutes, or until juices run clear.
- Serve over Toasted Couscous, angel hair pasta or rice. Garnish with lemon slices, scallions and Maldon sea salt.
Source: Savory Experiments
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