The last month has been crazy, to say the least. In fact, even the last 2 weeks have been a whirlwind! Not only did I recently accept a new job offer, I’ve also made it to Vegas, turned a year older, and celebrated that by coming down with some obscure virus that is extremely similar to the stomach flu. It’s only today that I finally was able to rise from my sickbed for more than a few hours at a time, and eat solid foods (and keep it down). I have to say, the stomach flu/food poisoning must be the one of the worst ailments you can have. I reeeeeally hope I don’t get it again for a really long time. Anyway, gory details aside, I’m excited to be mostly back to normal and sharing some good stuff with you.

honey lemon chicken-8

This year, I haven’t been able to cook as much as I used to, and I really miss it. It was on one of those weekday nights, when I had nothing to eat, when I really missed eating a good, home cooked meal. I was craving something simple yet flavorful, and wouldn’t require me to wash a bunch of dishes or purchase a lot of new ingredients. Thus, chicken. A sticky- sweet, lemony, garlic roasted chicken that’s light on the calories yet heavy on flavor (especially considering this dish was pre-Vegas!). It’s seriously the perfect, quick weeknight recipe that will also make a great lunch the next day.


  • 1.5 lb chicken thighs (about 4 thighs)
  • 5 cloves garlic, chopped
  • 2 tbsp honey
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tbsp olive oil
  • juice of 1 large lemon
  • 1/4 tsp salt

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While you’re prepping the chicken, preheat the oven to 375 degrees F. Spray a roasting pan or baking dish with non-stick cooking oil.

honey lemon chicken-2

In a small bowl, stir all the ingredients together. Lay the chicken on the roasting pan and pour the sauce over the chicken. Roast the chicken, basting every 10 minutes, for about 45 minutes or it reaches 145 degrees F internally. Remove chicken from the oven and let rest for a few minutes before devouring.

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