Honey Soy Chicken with Roasted Orange and Lemon
Servings
10-12
Servings
10-12
Ingredients
Instructions
  1. Preheat oven to 450˚. Coat a large baking sheet pan with cooking spray.
  2. Combine the honey, lemon juice, and soy sauce in a bowl, stirring until the honey is dissolved.
  3. Place the orange and lemon slices on the baking sheet and top with the chicken. Pour about 1/4 cup of the honey-soy mixture over the chicken and sprinkle with salt. Bake 20 minutes, remove from the oven and baste with the pan juices. Return the pan to the oven, rotating it from front to back. Bake until an instant read meat thermometer inserted in the breast reaches 160-165˚, at which point the thighs should be at about 170-175˚. Transfer the chicken to a platter and drape to keep warm.
  4. Pour the pan juices into a small saucepan with the reserved honey soy mixture and bring to a boil. Continue boiling until the mixture is reduced to about 2 cups, about 7-8 minutes.
  5. Meanwhile, return the sheet pan, with the orange and lemon slices, to the oven and roast until they are lightly browned around the edges, about 8 minutes.
  6. Place the citrus slices on a platter with the chicken. Sprinkle with fresh thyme and pomegranate seeds if desired.