Ingredients

Instructions

  1. Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
  2. Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
  3. Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
  4. Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
  5. Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
  6. Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
  7. Place chicken in the roasting pan and pour the reduced marinade on top.
  8. Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
  9. Skim fat from the pan juices and serve juices as a dipping sauce if you like.
  10. Garnish with lemon wedges.