Honey Rosemary Chicken Adapted From Rachael Ray Recipes

HONEY-ROSEMARY CHICKEN

Steps:

• Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat
• Season chicken with salt and pepper
• When oil smokes, add chicken to the pan and cook 6 minutes on each side
• Remove from pan and cover with foil
• Reduce heat under pan to medium and add another tablespoon EVOO, a turn of the pan
• Add shallots, garlic and rosemary to pan and cook 2-3 minutes
• Add honey, stir in Dijon and lemon juice
• Add chicken back to the pan and coat on all sides with the bubbling glaze
• Turn off heat
• Garnish with toasted nuts, if using
• Serve with bitter greens salad or wilted spinach and Rice Pilaf

HONEY ROSEMARY CHICKEN

Steps:

• In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY

Steps:

• Heat oil, in a large skillet over medium-high heat.
• Season chicken with salt and pepper.
• When oil smokes, add chicken to the pan.
• and cook 6 minutes on each side.
• Remove from pan and cover with foil
• Reduce heat under pan to medium
• add shallots, garlic and rosemary to pan and cook 2-3 minutes.
• Add honey, stir in Dijon and lemon juice.
• Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
• Garnish with toasted nuts, if using.

HONEY-ROSEMARY CHICKEN

Steps:

• For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper.
• Place chicken in a resealable plastic bag.
• Pour marinade over chicken.
• Seal bag; turn to coat chicken.
• Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
• Drain chicken, reserving marinade.
• Place chicken on grill rack.
• Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling.
• Discard any remaining marinade.