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French Honey-Baked Chicken with Preserved Lemons

Yield 8 servings (serving size: 1 breast or 1 thigh and 1 drumstick and 1/4 cup gravy)
Cooking with honey is common in France, especially in the region of Provence, where pickled lemons akin to our Preserved Lemons show up in some recipes. Using bone-in chicken and leaving the skin on during cooking yields succulent results.


  • 1/2 cup honey, divided
  • 3 cups dry white wine
  • 1/3 cup Preserved Lemons
  • 1 1/2 teaspoons olive oil
  • 2 onions, sliced and separated into rings
  • Cooking spray
  • 4 (8-ounce) chicken breast halves
  • 4 (4-ounce) chicken thighs
  • 4 (4-ounce) chicken drumsticks
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons matzo meal

Nutrition Information

  • calories 266
  • caloriesfromfat 23 %
  • fat 6.9 g
  • satfat 1.8 g
  • monofat 2.8 g
  • polyfat 1.5 g
  • protein 30.1 g
  • carbohydrate 20.5 g
  • fiber 0.4 g
  • cholesterol 91 mg
  • iron 1.8 mg
  • sodium 511 mg
  • calcium 26 mg

How to Make It

  1. Combine 6 tablespoons honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 20 minutes); stir in Preserved Lemons.

  2. Preheat oven to 375°.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 5 minutes or until slightly tender. Transfer to a roasting pan coated with cooking spray.

  4. Place chicken, meaty side up, on top of onions. Combine remaining 2 tablespoons honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin. Pour wine mixture over chicken in roasting pan.

  5. Bake at 375° for 50 minutes or until chicken is done. Remove chicken from pan, reserving wine mixture. Let chicken stand 10 minutes. Remove skin from chicken; discard.

  6. Place a zip-top plastic bag inside a 2-cup glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Serve with chicken.