Name: Honey Rosemary Chicken
Cuisine: American
Ingredients: 1 whole chicken cut into serving pieces; 2 cups chicken broth; ¾ cups cooking wine; ½ cup honey; 1 tbsp dried Rosemary; 1½ tbsp lemon juice; ¼ tsp salt; ⅛ tsp ground black pepper; 3 cloves garlic minced; Cooking oil

Instructions

Mix together chicken broth, honey, cooking wine, lemon juice, garlic, rosemary, salt and pepper.
Add chicken slices to the mixture.
Marinade chicken overnight in the refrigerator.
Remove chicken from marinade. Set the marinade aside.
In a deep frying pan with cooking oil, fry chicken until brown on all sides. (Note: Honey causes fast charring. Needs to be monitored.)
Place the chicken on a plate lined with paper towels to remove excess oil.
Place browned chicken slices in a baking dish.
Preheat oven in 250 C (480 F)
Pour marinade in a sauce pan and boil for 10 minutes. (Note: This needs to be watched closely because it tends to overflow.)
Pour marinade in the baking dish with chicken slices.
Bake for 20 minutes, flip over the chicken slices and bake for another 10 minutes.

Honey Rosemary Chicken is a chicken dish built on patience, an overnight marinade of honey, rosemary, garlic, and a splash of wine and lemon juice that has plenty of time to soak into the meat before any heat touches it. That long soak is what makes the chicken come out tender all the way through, with the honey’s sweetness and rosemary’s woodsy, herbal note working into the meat rather than just coating the surface.

The cooking process happens in two stages, and each one plays off that honey. Frying the chicken first gives it a browned, slightly caramelized exterior, though the sugar in the honey means it colors fast, so it takes a closer eye than a plain fried chicken would. The reserved marinade then gets simmered down on its own, concentrating the honey, rosemary, and garlic into a glossy sauce before it’s poured back over the chicken for a final bake, letting the pieces finish cooking through while soaking up that reduced sauce. Flipping halfway through keeps the browning even on both sides rather than deep on one and pale on the other. What comes out is chicken that’s tender and moist inside with a subtly sweet, herby glaze clinging to the skin, rosemary’s earthiness keeping the honey from tipping the dish into dessert territory.