Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp n brown chicken. Also, I poured off the juice into saucepan on stove on high heat, mixed 1/4c milk n 2T cornstarch in small bowl, then added that once juice boiled. Boil until desired thickness of sauce, then pour over now-rested chicken.
Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp n brown chicken. Also, I poured off the juice into saucepan on stove on high heat, mixed 1/4c milk n 2T cornstarch in small bowl, then added that once juice boiled. Boil until desired thickness of sauce, then pour over now-rested chicken.
I love recipes that are this delicious and require minimal time, effort and ingredients! I browned my chicken thighs on the stove with a bit of oil first, then poured the sauce over top and put in the oven for 25 min. I used 1 clove of minced garlic instead of powdered. Family loved it, even my picky 6 year old.
This was ok, not special or something I will add to my regular rotation made as written. The picture is misleading in that it shows a crispy skin and the recipe states skinless. The sauce was flavorful but runny, not sticky. Everybody ate it. No complaints, but no raves either. If I make it again, it will be with major changes that render it a different recipe. BTW, why in the world are there so many reviews by folks who have not made the recipe? It skews the rating & is a disservice to fellow cooks who want to try it. I wish Allrecipes would screen & eliminate these reviews.
I thought the amount of honey & garlic powder sounded like too much for six pieces of chicken so I changed it up a little. I browned the chicken first in 1 Tbls of olive oil in a cast-iron skillet, then I remove the chicken, added the butter, rosemary, 3 cloves of finely chopped garlic and 1/3 cup of honey to the pan, stirred that around for a minute to combine, added the chicken back in and turned it in the sauce a few times until it was well coated. Then I popped the skillet into the oven at 350° for 30 minutes. It came out moist, beautifully browned with a nice sticky coating and very tasty. I served it with some stir fried Asian style veggies and steamed rice. Very good dinner!
I made this using the recipe as directed except I also added some lime juice to cut the sweetness down. I used chicken thighs with skin on and dipped them into the mixture and placed in a cast iron skillet. I then poured the sauce over the thighs. I baked at 375 for 45 minutes because the thighs were large and then broiled for a few minutes until the skin was crispy.
Simple and delicious! Wasn't sure if I was supposed to use fresh or dried rosemary (doesn't specify) so I used dried (a little less than called for b/c like I said I wasn't sure) and that worked out great. The whole family enjoyed this. I used some skinless legs too for the kids. A definite keeper YUM! Thanks for sharing.:)
So good! I followed the instructions as written but with 5 skinless chicken breasts. Turned out wonderful over a bed of steamed rice!
The five stars are for the ease of the recipe. The next is the end results of everyone loved it. Even my picky chicken eaters(those breast people)loved it; so I knew I had a hit. Will be doing it again thanks.
I loved this recipe- I had on hand all the ingredients and only had to get the chicken! The only advice I have is to cook the chicken at a little lower temperature for a longer amount of time so that it's well cooked- tasted great!!
