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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
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! Read More
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. Read More
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.:) Read More
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. Read More
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!! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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 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.
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.:)
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!!
