Honey Garlic Chicken


Today I popped by a farm on my way from the chiropractor, and picked up some gorgeous organic hormone/antibiotic free chicken and was dying to make something good with it for dinner. I have a sweet tooth, so I came up with this honey garlic glaze which is amazing on anything, salmon, probably even croutons (ok maybe we’re getting carried away here).

4 chicken legs, but you can also use chicken breast or fish (not sure how this is on beef or pork, but feel free to experiment!)
salt and cayenne to season

Ingredients for the sauce
3 tablespoons honey
1 tablespoon maple syrup
3-4 cloves of garlic crushed
huge squeeze of lemon
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
big pinch of salt
1 tsp inulin (can omit if you don’t have)

Preheat the oven to 420 F. Season the chicken with the salt and cayenne on both sides and place it in a cooking dish. I took the skin off my chicken but if you keep the skin on you’ll have more flavour and more fat. If you have the skin on, place it skin down. Score the chicken, place it in the oven uncovered and bake it for 20 minutes. Remove the chicken, turn it over, and bake it for another 17 minutes.


In the meantime, mix the ingredients for the glaze and once the chicken is done, pull it out of the oven and pour a tablespoon on the skin side of the chicken and turn it over in the dish. Now you will broil the chicken at the same temperature for 5 minutes. After 5 minutes, remove, flip, glaze, broil for 5 minutes. Repeat again, flipping the chicken once more and broil for 5 minutes. Remove it from the onion and sprinkle with chopped parsley and give it another generous squeeze of lemon


I hope you enjoy! ‘Till next time




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