Step 1/4
- 90 g honey
- 1 tbsp lemon
- 2 white balsamic vinegar
- 100 ml water
Whisk together honey, lemon juice, white balsamic vinegar, and water and set aside.
Step 2/4
- 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
- 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
- 5 cloves garlic
- 4 springs thyme
- 1 tbsp butter
- salt
- pepper
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!
