Sticky honey chicken with pearl onions and thyme

Name: Sticky honey chicken with pearl onions and thyme
Prep time: 1800 s
Cook time: 600 s
Total time: 2400 s
Yield: 4 Servings
Ingredients: 90 g honey; 4 chicken legs; 200 g pearl onions; 4 sprigs thyme; 1 lemon; 2 tbsp white balsamic vinegar; 100 ml water; 3 tbsp olive oil (divided); ½ tbsp garlic powder; ½ tsp smoked paprika; 5 cloves garlic; 1 tbsp butter; salt; pepper

Based on 15 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

90 g	honey
4	chicken legs
200 g	pearl onions
4 sprigs	thyme
1	lemon
2 tbsp	white balsamic vinegar
100 ml	water
3 tbsp	olive oil (divided)
½ tbsp	garlic powder
½ tsp	smoked paprika
5 cloves	garlic
1 tbsp	butter
	salt
	pepper

Metric

Imperial

How-To Videos

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3 easy ways to juice a lemon

How to measure

Utensils

bowl
citrus press
whisk
oven
large bowl
cutting board
knife
tongs
ovenproof cast iron pan
rubber spatula

Nutrition per serving

Cal
596

Protein
24g

Fat
29g

Carb
58g

Step 1/4

Whisk together honey, lemon juice, white balsamic vinegar, and water and set aside.

90 g honey
1 tbsp lemon
2 white balsamic vinegar
100 ml water

bowl
citrus press
whisk

Whisk together honey, lemon juice, white balsamic vinegar, and water and set aside.

Step 2/4

Preheat oven to 180°C/360°F. Separate chicken legs into drumsticks and thighs, leaving the skin intact as much as possible. Rub chicken with most of the olive oil and season with garlic powder, smoked paprika, salt, and pepper.

4 chicken legs
2 tbsp olive oil
½ tbsp garlic powder
½ tsp smoked paprika
salt
pepper

oven
large bowl
cutting board
knife

Preheat oven to 180°C/360°F. Separate chicken legs into drumsticks and thighs, leaving the skin intact as much as possible. Rub chicken with most of the olive oil and season with garlic powder, smoked paprika, salt, and pepper.

Step 3/4

Heat remaining oil in an oven-safe cast iron pan set over medium heat. Add chicken skin-side down and let the chicken sear until the fat begins to render, approx. 5 min., then increase heat to high and cook for approx. a further 5 min. Remove chicken from the pan and set aside. Add pearl onions to the same pan and cook in the chicken fat for approx. 1 min. Return the chicken to pan, transfer it to the oven, and roast at 180°C/360°F for approx. 10 min. or until golden.

1 tbsp olive oil
200 g pearl onions

tongs
ovenproof cast iron pan

Heat remaining oil in an oven-safe cast iron pan set over medium heat. Add chicken skin-side down and let the chicken sear until the fat begins to render, approx. 5 min., then increase heat to high and cook for approx. a further 5 min. Remove chicken from the pan and set aside. Add pearl onions to the same pan and cook in the chicken fat for approx. 1 min. Return the chicken to pan, transfer it to the oven, and roast at 180°C/360°F for approx. 10 min. or until golden.

Step 4/4

Remove pan from oven and transfer to the stove. Remove chicken pieces and set aside. Sauté garlic over medium-low heat for approx. 2 min. Add the mixture of honey, lemon juice, white balsamic vinegar and then the thyme to pan, bring to a boil, reduce heat to low, and let simmer until sticky and reduced, approx. 5 min. Add butter and stir until melted. Season with salt and plenty of pepper to taste. Return chicken to pan and spoon over sauce to coat. Enjoy!

5 cloves garlic
4 springs thyme
1 tbsp butter
salt
pepper

rubber spatula

Remove pan from oven and transfer to the stove. Remove chicken pieces and set aside. Sauté garlic over medium-low heat for approx. 2 min. Add the mixture of honey, lemon juice, white balsamic vinegar and then the thyme to pan, bring to a boil, reduce heat to low, and let simmer until sticky and reduced, approx. 5 min. Add butter and stir until melted. Season with salt and plenty of pepper to taste. Return chicken to pan and spoon over sauce to coat. Enjoy!