The chicken came out delicious; moist and sweet/tangy, but I have a few comments. First, I agree with volatilisanguis that one needs to prepare preserved lemons well ahead of time (or have them on hand) and that preparation time is significant. Also, when baked at 375 degrees, the skin on my chicken turned extremely dark (due to the honey??) and I needed to turn the temperature down to about 345. It made no difference in flavor, only the appearance. I didn't strain the gravy much; my family likes the cooked onions. I served it with baked potatoes and steamed broccoli.It's a unique chicken dish and I'll make it again.
French Honey-Baked Chicken with Preserved Lemons
jthelw Posted: 03/30/10