Cast Iron

Cast Iron Honey Chicken

January  5, 2012
0 Ratings
  • Serves 2-3 people
Author Notes

Cast iron and honey were made for each other. I've never tasted anything like it. Sweet, sticky, sour, juicy and charred. Thinking about the bottom of that skillet right now makes my mouth water. —Brussels Sprouts for Breakfast

What You'll Need
  • 1 pound bone-in, skin-on chicken breasts
  • 1 lemon (thinly sliced)
  • 4 tablespoons honey
  • 10 cloves garlic (crushed and halved)
  • olive oil
  • salt and pepper
  1. Pre-heat oven to 375 degrees. Salt and pepper your chicken breasts, under the skin and on top of the skin. Carefully tuck 2 lemon slices under the skin of each breast. Add lots of honey under and on top of the skin of the breast.
  2. Heat a cast iron skillet over medium high heat (you want to get the skin real crunchy and brown). Add olive oil to the skillet and throw in chicken breasts, skin side down. Add the garlic halves to the bottom of the pan. Cook on the stove top for 7 minutes. Flip the chicken (skin side up) and transfer to the oven. Cook for 25 minutes, or until chicken is cooked through.
  3. Remove from stove and let cool for 5 minutes. Serve the chicken with all of the caramelized garlic pieces, and the thick sauce on the bottom. You will love this, YUM!
Contest Entries

See what other Food52ers are saying.

  • Annie stader
    Annie stader
  • Stubor
  • Kayb
  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast

8 Reviews

SfGirl December 15, 2015
How do you clean honey off the skillet?? It's a gooey sticky mess...
Brussels S. December 15, 2015
Hey SfGirl! Hot water eventually worked for me on this recipe. Check out this link on how to clean cast iron: If it's too much of a mess, I just let the pan soak in hot water before I wipe it down. Hopefully that helps and you don't have too much of a mess on your hands!
Annie S. March 26, 2015
I tested this for the contest and we rally liked it. The sweet honey and biter/ sour lemon made a great foil for chicken. It was tender and juicy and crunchy with that garlic punch. We really enjoyed it. Thanks for the recipe.
Stubor March 15, 2015
This looks terrific. I have to mess with your recipe though. I´ve got a chicken I can cut up, instead of just breasts. Also, I was suddenly afflicted with the notion that some chopped cilantro would be super; too much, you think?
Ryan E. March 11, 2015
You only rubbed honey on the skin side of the chicken?
Brussels S. March 11, 2015
Hi Ryan - Yep. It eventually melts and gets all over the rest of the chicken and down into the pan.
Kayb March 4, 2015
Ooooh, this looks GOOD!
Brussels S. March 10, 2015
Thanks, Kayb!!