Oh So Easy Summer Chicken Recipe
This recipe is a twist on the sticky lemon chicken meal, which is a firm family favorite – so easy to make and completely delicious to eat.
If by guile you can sneakily keep some back, it makes a really succulent ingredient for pasta and rice salads or a very tasty filling for a sandwich – or serve cold with a salad on hot summer days.
In case you were wondering, I make and serve this with the skin on, leaving it up to individuals to choose whether to eat or discard the skin – the latter being very popular with our greedy little greyhound.
Thighs and drumsticks work best, you can bone them out first if you like, but by the time they are ready the chicken melts off the bones anyway.
If you can leave the chicken portions to soak in the marinade all day or overnight prior to cooking, then the result will be even better.
Obviously you can mix and match ingredients according to what you keep on the shelf – change out maple syrup for honey or use fruit juice if you have to, it will taste almost as good, equally if you can’t face garlic or dislike black pepper, leave them out. Of course do add more to taste if it suits. Only got lemons? the sticky lemon chicken recipe is here.
The image hasn’t turned out quite as it was intended, cooking in a halogen oven means either photos through glass as here, or with the lid off and then the lens steams up in seconds.
For This Easy Summer Chicken Recipe You Will Need…
- 1 tsp black peppercorns
- 1 large orange or two smaller ones – the juice and ½ a tsp zest from them
- Juice from 1 lemon or lime
- A good squeeze or two of runny honey or maple syrup
- Good teaspoon French style grainy mustard
- 2 large garlic cloves, crushed
- 6 – 10 large chicken thighs or legs bone in and skin on
- Sea salt, to personal taste just prior to cooking
To make up the marinade put the peppercorns into a pestle and mortar and grind up until crushed. In a bowl add the peppercorns to the put the orange juice, honey, garlic and mustard together with the crushed peppercorns and mix up well.
Put the chicken portions into a plastic bag or container and pour the orange and honey mixture over the chicken, squeezing all the air out and leave to marinate for as long as you can in the refrigerator.
Do remove and bring to room temp ½ an hour before cooking or add 5 minutes onto cooking time.
Preheat Oven To 200C/400F/Gas 6
Add salt if you want to, then cook in the hot oven for 45 minutes turning the chicken over at the halfway point, so that the chicken pieces become wonderfully caramelized and sticky all over.
Serve with salad, as a finger buffet when cold, or with cheesy fries and slaw – simply awesome.
An alternative accompaniment which I’m going to try next time I make this dish, is this recipe for chili garlic fingerling potatoes from whiteonricecouple.com. It looks hot, spicy and very moreish with this mild tasting chicken dish – must make a mental note to have a dish of natural yoghurt on the table, with a little coriander sprinkled in to cool the palate!
Why do I prefer cooking in halogen ovens? Well for this type of meal they are faster and everything is contained in one place. Being so easy to clean as well makes them perfect – I can insert the tripod shelf and roast vegetables on it while the chicken cooks – truly a one pot wonder are halogen ovens!
Looking For More Bone In Chicken Recipes?
I’ve found an absolutely yummy recipe for chicken wings, but it works just as well with thighs and drumsticks. Go checkout this Spicy Thai Peanut Chicken Wings Recipe with a piquant raspberry sauce. FromAway.com is a truly lovely food blog which inspires me on a regular basis – go on go have a read and bookmark them – you’ll never be stuck for dinner ideas again.