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You need Chicken breasts or thighs (boneless).
Provide Garlic cloves (use more).
You need Lemon.
You need Honey ( I used Neem honey).
Use Extra virgin olive oil (can use less).
You need to prepare as needed Salt and pepper. ( I used the foraged red pepper corns).
You need as needed Parchment paper to fully cover chicken.
You need as needed Dried rosemary..

Learn how to make Honey-and-Lemon Baked Chicken. This sticky honey lemon chicken doesn't have any cream, but it does have butter. Everything is better with butter IMO. Both the lemon and honey flavors shine in this recipe, and the sauce is pretty sweet.

Slice lemon in half. Cut one side into thin slices and squeeze the juice from the other side in a bowl..
Preheat oven to 400°F and place chicken breasts evenly spaced..
Mix the honey and lemon juice until well combined. Set aside..
Place a lemon slice on each chicken breast and add the garlic..
Add salt and pepper and dried rosemary to chicken then pour over the sauce over the chicken breasts. Add 1/2 cup water or chicken stock if desired..
Pour the oil on the parchment paper and spread evenly across..
Cover the chicken breasts with the parchment paper (oil side down) and cook until chicken temp reaches 165°F..
Remove parchment paper and service on a bead of rice..

I have a sneaking suspicion that picky eaters would like this recipe. 😉. This lemon honey chicken recipe is one I've made on a regular basis for many years. Sticky and sweet, it's the perfect choice to go with rice and veggies! Usually I fry the breaded chicken pieces in bacon grease or coconut oil, depending on what's available, and serve with rice and veggies. Baked Honey Lemon Chicken bursting with sweet honey and fresh lemon flavors, and baked for a healthier twist is the epitome of modern comfort food.

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