Cast Iron Honey Chicken

By • January 5, 2012 8 Comments

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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


Serves 2-3 people

  • 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!

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