This Honey Garlic Chicken is a popular favorite with my long-time readers. Whole chicken legs are marinated, then roasted, then slathered with a delectable aromatic sauce. The result is a tender, amazing, and flavorful entree. Golden, crispy-skinned chicken with a sweet-and-savory honey sauce – what could be better? This recipe is easy enough for a weeknight, yet special enough for a holiday.
This Honey Garlic Chicken recipe developed as I was imagining economical entrees for a Passover Seder meal. This chicken recipe has become a mainstay main dish in my home for a multitude of special occasions – Rosh Hashanah, Hanukkah, Shabbat, or any family gathering.
Whole chicken legs are the least expensive chicken pieces to purchase. In addition, they also happen to be the most flavorful. Slow roasted dark meat chicken cooks up tender and juicy thanks to a flavorful marinade. A thick, garlicky honey sauce provides a mouthwatering flavor combination.
If you’re not a fan of dark meat chicken, bone-in breasts will work great too. Breasts take less time to cook through, so use a meat thermometer and check for doneness periodically. Don’t use boneless skinless here, the bone-in meat cooks up much more flavorful.
I like to put the chicken pieces on a platter in the center of the table, along with a gravy boat of sauce. Garnish with fresh parsley or greens for a pretty presentation.
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Honey Garlic Chicken
Ingredients
- 4 pounds chicken pieces, bone in, skin on
- 1/3 cup honey, divided
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- Heaping tablespoon crushed garlic
- 1 tablespoon fresh Meyer lemon juice (you may substitute lime juice or regular lemon juice)
- 1/4 teaspoon cayenne pepper
- 1/4 cup white wine or chicken broth
- 2 teaspoons potato starch
- Salt and pepper
NOTES
Instructions
- In a small bowl, stir together the olive oil, 1/4 cup honey, brown sugar, garlic, lemon or lime juice, and cayenne to form a marinade.
- Spray the bottom of a glass or ceramic baking dish with nonstick cooking oil, or brush lightly with olive oil. Place the chicken pieces into the dish, skin side up. Season the chicken pieces with salt and pepper (if using kosher chicken, salt lightly).
- Pour the marinade evenly over the top of the chicken pieces, brushing them to coat. Cover the dish with plastic wrap and place in the refrigerator. Let the chicken marinate for 2 hours up to overnight.When ready to cook, preheat oven to 400 degrees F. Remove the plastic wrap from the baking dish. Spoon marinade over the top of the chicken, then cover the baking dish with foil. Pierce the edges of the foil a few times to vent.
- Roast the chicken for 1 hour, covered in foil, basting the chicken with marinade and drippings 2 or 3 times while it cooks. Remove foil and continue to roast for 20-30 more minutes until the skin becomes dark brown and crispy. It may blacken a bit in places due to the sugar content of the marinade.Transfer cooked chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat from the top, separating it from the solid drippings. Discard the fat.
- Strain the remaining drippings through a mesh strainer into a small saucepan. Heat the sauce slowly over medium.
- While sauce is heating, in a small bowl stir together 2 tsp potato starch and ¼ cup cold water until dissolved. Add the starch mixture to the pan drippings, along with 1 tbsp honey and ¼ cup white wine or chicken broth. Stir the sauce over medium heat until it thickens and bubbles around the edges. If sauce is too thick, add more water or chicken broth. If the sauce is too thin, let it simmer till it thickens to desired consistency. Season sauce with salt and pepper to taste.
- Serve the chicken pieces drizzled with warm honey sauce.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Simply Recipes – Cardamom Honey Chicken
Cookin’ Canuck – Grilled Chicken Thighs with Tamarind and Orange Glaze
Cheryl says
I have done your recipe so often and everyone loves it and i am doing this again for passover does the skin actually get crispy cause i have found it doesn’t is it cause maybe i added to much honey or other ingredients 1/3 cup honey in your world is how much
Thanks
Tori Avey says
Cheryl, 1/3 cup honey is 5 tablespoons. If your skin isn’t browning nicely you might try uncovering it sooner; just keep an eye on it to make sure it doesn’t get overly browned or blackened.
fatma says
Hi tori, i made the chicken it was delicious and so sweet my family luv it. :* tnx tori;)
Tori Avey says
Great!
Laura says
Ok, will do. Thank you!
Laura says
Hi Tori,
How should I alter cooking time if I’m only using two thigh-leg combos?
Tori Avey says
Hi Laura, cooking time shouldn’t vary by much. Start by roasting it for 45 minutes covered, then uncover and continue to roast for 15-30 more minutes or until internal temp is 165-170 and skin is brown and crispy.
millette famil says
I cooked this with chicken breasts along with some baked potatoes. Family loooooooved it. I put 2tbs of garlic and 1/2 c of brown sugar. tasted amaaaazing!
thx for sharing 🙂
Edie says
I’ll have to try this on chicken wings.
Bonnie says
I made this for Rosh Hashanah dinner for the meat eaters in my family (which doesn’t include me, so I didn’t taste it), and it was a big hit — the leftovers were taken home, so I guess it was as good as reported! Thanks, Tori!
Tori Avey says
You’re welcome Bonnie 🙂
Nettie says
Dear Tori:
Your recipes are a godsend. They are super delicious, and your instructions are absolutely simple to follow. You are really enhancing my Yom Tov meals. I am trying them one after another and coming back to them again and again. Thanks and don’t stop.
Tori Avey says
That’s so kind of you Nettie. I do it from my heart, and nothing makes me happier than hearing from readers about their experience with my recipes. Thank you for writing!
Etty says
Great recipe
Mary Ann says
I made this tonight for Shabbat. Absolutely delicious! Also made the caponata-style green beans. Both dishes were completely gone! I love your recipes, Tori.
Tori Avey says
Thanks Mary Ann! Shabbat Shalom!
Monica says
I made this for Rosh Hashannah dinner last night. It was amazing. I followed the recipe exactly and it was perfectly done! Crispy outside and tender and juicy inside. I added more garlic and used a regular lemon. It was a hit with everyone, will certainly make often.
Tori Avey says
Great Monica! Shana tova! 🙂
Daniella says
Just wondering, could I throw some small potatoes in with the chicken? What sides would you recommend? This seems like a good Rosh Hashanah dish!
Tori Avey says
Hi Daniella, you can definitely make this for Rosh Hashanah. The trouble with throwing in potatoes is that they will soak up a lot of the pan drippings, so you won’t be able to make the white wine sauce. The chicken is great without the sauce too though, so if that doesn’t bother you, then feel free to add potatoes. Personally I think sweet potatoes would be ideal!
Rachel says
easy and delicious!
LORETTA RUBY says
interesting recipes thanks
Penny says
Thank you! Made this for Shabbat dinner and everyone said it is a keeper. Hubby did ask if it could be spicier next time, but that is pretty normal. With half of the 8 kids still being little, I never add extra “hot stuff”. We followed the seasonings to the letter and it was perfect for all ages. The only place I veered from your cautions was that I did choose to use boneless-skinless chicken, sacrificing depth of flavor for fewer calories. It was still wonderful! We will make it again. Thank you!
Lisa says
Hi Penny-
Did you still cook at 400″ or did you lower the temp? Im thinking of cooking with chicken breasts and am wondering whether I should cook at 325 or 350 instead?
Allie says
I just tried this tonight and it was EXCELLENT! It’s the perfect blend of savory and sweet! I found that the honey sauce went well drizzled on literally everything on my plate. I’ll definitely be making this again 🙂 Thanks for sharing!
Desiree says
I made this tonight and it was FANTASTIC. My boyfriend and I both loved it. Followed the recipe to a T, the chicken came out perfectly moist (sorry, I hate that word but is there a better one for perfect chicken?), not too sweet as I feared but perfectly seasoned. It will definitely go on the rotation for dinner parties and special occasions, thanks so much for the clear instructions.
Tori Avey says
You’re welcome Desiree, so happy you liked it!
cheryl says
Its me again do you think this will work with a Cornish hen cause i am trying it today ..im sure it will..Lets hope..
Tori Avey says
Should work just fine Cheryl! Cooking time may vary though based on the size of the hens.
Shelley-Anne says
Hi Tori
I just stumbled across your website this morning whilst looking for Passover pancake recipes. My kids loved the bubbelehs – thanks ! Great site and love your sense of humour. Have now printed off a few of your Passover recipes to try……. Re this chicken recipe, I have passover potato flour – is that the same as potato starch ?
Shelley-Anne
Tori Avey says
No, potato starch is a better thickener than flour. It’s more similar to corn starch. It is widely available at this time of year in the Passover aisle at your grocery market, or at your local kosher grocery. Happy you’re enjoying the recipes!
Enid says
I forgot to say that I blended the onions and the defatted juices in an immersion blender–took 3 seconds! One could also do this in a blender or processor. The chicken also stands on it’s own without the sauce.