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Honey Lemon Chicken

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Mouth-watering Honey Lemon Chicken made with honey and fresh lemons drizzled over chicken and then roasted till perfect. It’s the simplest, but tastiest weeknight dinner. 

This easy honey lemon chicken dinner is an effortless dinner to make when you’re feeling tired. You don’t even need to peel the onions or garlic. It’s that simple and rustic. 

Honey lemon chicken is sure to become your go-to weeknight dinner for the family. Plus it’s budget-friendly!

Paleo Cooking from Elana's Pantry
Paleo Cooking from Elana’s Pantry

When you start your gluten-free journey you usually find a resource that helps you through it and for me that was when a friend referred me to Elana’s Pantry

It’s tough when you have to give every meal and snack a grain-free makeover. 

I had no idea making muffins and bread was going to be a possibility again. 

It’s that hope that helps you get through those first 6 months. I’m really thankful I was referred to Elana’s site.

One of the first recipes I made I documented in an early blog post for Elana’s Paleo Bread

At the time I thought almond flour and almond meal were the same thing (*shakes face*).  T

here’s a HUGE learning curve to grain-free baking. I’m really appreciative of Elana’s site offering so many free recipes to help you learn.

 

Grain Free Apricot Muffins
Grain Free Apricot Muffins

Elana’s newest book titled, Paleo Cooking from Elana’s Pantry, focuses on meals, snacks and desserts for the paleo lifestyle. 

The book is a little different than other Paleo books because it eliminates nightshades and includes many nut-free baked goods recipes. 

Elana’s well known for being a baker and this book includes recipes for grain-free bagels, muffins, crepes, pancakes, crackers, tortillas and 5 recipes for bread. 

That’s just the starting; it also includes many Asian inspired dinners and desserts like ice cream.

I actually made two recipes from the book. 

I served apricot muffins (page 20, click here to purchase the book for the recipe) to my family for dessert. 

They loved them.  The recipe is very easy to make. 

Most of her baked recipes require you to put the ingredients into a food processor and press the pulse button and scoop into a baking dish and ta-da you’re done!

 

Honey Lemon Chicken
Honey Lemon Chicken

The other recipe I made was healthy honey lemon chicken (page 65).  I used a quarter of a chicken and roughly a third of the ingredients. 

The chicken cooked in the same amount of time as the recipe below for the whole chicken. 

I was surprised I loved the roasted lemony onions. I couldn’t get enough of them and I’ve been adding onions and more lemon to my roasted chicken dishes ever since. 

Paleo Honey Lemon Chicken is one of those recipes you can throw together in a snap and look like you spent hours making dinner. 

Purchase Elana’s newest book today by clicking here.

You can also try out my other Paleo takeout inspired recipes like:

Almond Flour Pizza Crust

Low Carb Coconut Battered Shrimp

Paleo Beef Bulgogi

Cilantro Maple Sriracha Chicken Wings

Dairy Free Butter Chicken

Keto Sushi

Tools needed to Make Honey Lemon Chicken

For this recipe you will need:

Parchment paper 

Roasting pan

Meat thermometer, instant-read thermometer, or try using this thermometer that you set with your goal temperature and it beeps when the meat has reached it so you don’t have to keep checking it. 

Measuring spoons and cups 

1 large knife 

Cutting board 

Airtight storage container for leftovers

 

Honey Lemon Chicken
Honey Lemon Chicken

HONEY LEMON CHICKEN

Prep time: 7 minutes

Cook time: 75 minutes

Yield: Serves 4

Honey Lemon Chicken Ingredients

1 whole chicken, 2 to 3 pounds

2 tbsp olive oil

2 tbsp raw honey

1 tbsp sea salt

3 lemons

2 medium onions

1 head garlic

How to Make Honey Lemon Chicken

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Rinse the chicken and pat dry.
  3. Place the chicken, breast side down, in a 13 by 9-inch baking dish.
  4. Drizzle the chicken with olive oil and honey, sprinkle with salt, and stuff with 1 of the whole lemons. Cut the remaining 2 lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish.
  5. Bake the chicken for 50 to 60 minutes, until the skin is well browned. Increase the heat to 450 degrees fahrenheit, turn the chicken breast side up, and bake for about 15 more minutes, until an instant-read thermometer inserted into the thigh reads 170 degrees fahrenheit to 180 degrees fahrenheit.
  6. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve.

Notes

Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, High-Protein Recipes by Elana Amsterdam (Ten Speed Press, 2013).

Yield: Serves 4

Honey Lemon Chicken

Honey Lemon Chicken

Mouth-watering Honey Lemon Chicken made with honey and fresh lemons drizzled over chicken and then roasted till perfect. It's the simplest, but tastiest weeknight dinner. 

Prep Time 7 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 22 minutes

Ingredients

  • 1 whole chicken, 2 to 3 pounds
  • 2 tbsp olive oil
  • 2 tbsp raw honey
  • 1 tbsp sea salt
  • 3 lemons
  • 2 medium onions
  • 1 head garlic

Instructions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Rinse the chicken and pat dry.
  3. Place the chicken, breast side down, in a 13 by 9-inch baking dish.
  4. Drizzle the chicken with olive oil and honey, sprinkle with salt, and stuff with 1 of the whole lemons. Cut the remaining 2 lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish.
  5. Bake the chicken for 50 to 60 minutes, until the skin is well browned. Increase the heat to 450 degrees fahrenheit, turn the chicken breast side up, and bake for about 15 more minutes, until an instant-read thermometer inserted into the thigh reads 170 degrees fahrenheit to 180 degrees fahrenheit.
  6. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve.

Notes

Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, High-Protein Recipes by Elana Amsterdam (Ten Speed Press, 2013).

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that believe in.

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