Recipe pulled from https://thecookingjar.com/baked-honey-lemon-chicken/
Ingredients:
2 fresh apples (added to recipe)
6-7 bone in, skin on chicken thighs
salt and pepper to taste
1 tsp garlic, minced
2 Tbs lemon juice
1/2 tsp oregano
2 tsp soy sauce
3 Tbs honey
1/2 tsp dried thyme
1 Tbs brown sugar
Modified recipe:
1. I cut 2 chicken breasts into smaller pieces to reduce cooking time. I then seasoned it with salt and pepper to taste.
2. In a skillet, I cooked the breasts until they were golden brown which was approximately 10 minutes total. I then drained the oil. I used skinless breasts instead because they were on sale and 6-7 of them would have been overkill.
3. After that, I mixed in the garlic, lemon juice, honey, thyme, and oregano. I substituted Timari sauce since it's a gluten free option.
4. As a modification, I added some sliced apples to the dish and cut out the brown sugar. I spread the lemon sauce on the chicken breasts.
5. Everything was baked at about 350 degrees for 35-40 minutes. A meat thermometer was used to temp the chicken at 165 F.
6. Finally, I drained off the excess fat
Weekly technique:
This week the required technique was slicing. I incorporated this by adding apple slices and through a side of honey-glazed carrots, which were sliced into fourths. For the carrots, I chopped off the grassy ends first. For the apples, I cut out the core and seeds from each slice.
Reflection:
My oven temperature doesn't read the same as my portable internal thermometer so I cranked the heat up to 400 F. Also I added the sliced apples for two reasons: to make the meal a bit healthier and because it's Rosh Hashanah and apples and honey are traditional holiday food (my partner is part Jewish). I removed the brown sugar from my recipe to cut out excess sugar since there's already honey and natural sugar from the apples. I also cooked and added some honey-glazeds carrots as a side so I'm including a picture of those. Also, since I didn't have garlic cloves I used garlic powder instead.
It turned out delicious!
Ingredients:
2 fresh apples (added to recipe)
6-7 bone in, skin on chicken thighs
salt and pepper to taste
1 tsp garlic, minced
2 Tbs lemon juice
1/2 tsp oregano
2 tsp soy sauce
3 Tbs honey
1/2 tsp dried thyme
1 Tbs brown sugar
Modified recipe:
1. I cut 2 chicken breasts into smaller pieces to reduce cooking time. I then seasoned it with salt and pepper to taste.
2. In a skillet, I cooked the breasts until they were golden brown which was approximately 10 minutes total. I then drained the oil. I used skinless breasts instead because they were on sale and 6-7 of them would have been overkill.
3. After that, I mixed in the garlic, lemon juice, honey, thyme, and oregano. I substituted Timari sauce since it's a gluten free option.
4. As a modification, I added some sliced apples to the dish and cut out the brown sugar. I spread the lemon sauce on the chicken breasts.
5. Everything was baked at about 350 degrees for 35-40 minutes. A meat thermometer was used to temp the chicken at 165 F.
6. Finally, I drained off the excess fat
This week the required technique was slicing. I incorporated this by adding apple slices and through a side of honey-glazed carrots, which were sliced into fourths. For the carrots, I chopped off the grassy ends first. For the apples, I cut out the core and seeds from each slice.
Reflection:
My oven temperature doesn't read the same as my portable internal thermometer so I cranked the heat up to 400 F. Also I added the sliced apples for two reasons: to make the meal a bit healthier and because it's Rosh Hashanah and apples and honey are traditional holiday food (my partner is part Jewish). I removed the brown sugar from my recipe to cut out excess sugar since there's already honey and natural sugar from the apples. I also cooked and added some honey-glazeds carrots as a side so I'm including a picture of those. Also, since I didn't have garlic cloves I used garlic powder instead.It turned out delicious!
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