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Prep Time:
15 minutes

Cook Time:
1 hour

Servings:
6 servings

Prep Time:
15 minutes

Cook Time:
1 hour

Servings:
6 servings

Honey Lemon Chicken

INGREDIENTS

Honey Lemon Chicken

  • Honey Lemon Sauce
  • 1/2 C. (125 mL) honey
  • 1/2 C. (125 mL) lemon juice
  • 1 Tbsp. (15 mL) lemon zest
  • 1 tsp. (5 mL) paprika (preferably smoked)
  • 1 tsp. (5 mL) salt
  • Chicken
  • 2 C. (500 mL) carrots, sliced (approx. 1/4” each)
  • 1 onion, sliced (approx. 1/4” each)
  • 1/4 C. (50 mL) all-purpose flour
  • 8 boneless, skinless chicken thighs
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil or Crisco® Pure Canola Oil

DIRECTIONS

  1. Sauce: Combine ingredients for sauce in a small bowl or measuring cup. Reserve.
  2. Preheat oven to 375°F (190°C). Place carrots and onion in a 9” x 13” (3 L) oven-proof baking dish.
  3. Chicken: Pour flour into a shallow dish. Coat thighs in flour, shaking off any excess. Heat oil in large skillet on medium-high heat. Brown chicken for 2 to 3 minutes per side or until golden. Place over carrots and onions in baking dish. Pour reserve sauce over the chicken and vegetables.
  4. Bake in preheated oven, covered for 30 minutes. Remove cover and continue baking for an additional 30 minutes.