For the marinade you will need: 1/4 cup honey, 1/4 cup grainy Dijon mustard, 3 tbsp fresh lemon juice, 1 tbsp balsamic vinegar, 1 tbsp olive oil, 2 tsp minced garlic, 2 tsp minced fresh thyme, 2 tsp minced fresh rosemary, 1 tsp grated lemon zest, 1/2 tsp sea salt and 1/4 tsp black pepper.
You will also need: 5 large bone-in chicken thighs, 5 large chicken drumsticks and 1 small lemon, thinly sliced.
Whisk together marinade ingredients in a small bowl.
Place chicken pieces in a large and strong resealable plastic bag. Add marinade and seal bag. Turn bag to coat chicken evenly and refrigerate for at least 3 hours.
Preheat oven to 375F. Coat a 9 x 13-inch casserole dish with cooking spray.
Arrange chicken pieces in pan and pour marinade over chicken. Do not overlap chicken.
Scatter lemon slices over top and bake in preheated oven for 45 minutes until chicken is cooked through.
This is a great weekend recipe that made for a lovely dinner. Make sure to give yourself the time to marinade the chicken and you will be good to go to make an elegant dish that people will love. Reg is a huge fan of chicken and thought it was great, despite having to eat it off the bone which he prefers not to do so that is high praise.
I would recommend wedging the lemon in between the chicken because having it on top interfered with the skin browning and made the marinade slide off the chicken.
I give this recipe four out of five wooden spoons