Roasted Lemon and Honey Chicken


     Drumsticks with skin that is browned and crisp, and meat that is tender and succulent, all enrobed in a sticky, sweet, tangy, sauce. The prep is quick, there are few ingredients to gather, and while the chicken is roasting the air is perfumed with the most delightful savory lemon aroma.


  • 8 drumsticks
  • 2 lemons
  • 3 Tbsp of honey
  • 3 Tbsp of olive oil
  • 2 sprigs of thyme 
  • salt and pepper
     In a large bowl combine the zest and juice of both lemons, the olive oil, the honey, the leaves from the 2 sprigs of thyme, and a generous pinch each of salt and pepper. Add in the chicken. Toss to coat all pieces evenly in the lemony marinade. Cover and refrigerate for at least an hour so that all the wonderful flavors can permeate the chicken.

     Preheat the oven to 400°F. Arrange the chicken in a roasting pan or large casserole dish. Be sure not to crowd the pieces so they will roast crisply rather than braise. Pour over the lemon sauce. Cook for 45 minutes, stopping to turn the drumsticks over halfway through so they will brown evenly (soggy, flabby skin is gross). Spoon the thickened, sticky sauce from the pan over the chicken before serving.

Happy cooking and joyful eating!