Chile-Roasted Chicken with Honey, Lemon and Feta

Chile-Roasted Chicken with Honey, Lemon and Feta

A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you’ll put on repeat. The feta adds a creamy, salty bite that’s softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won’t want to leave a drop behind. Tip: To substitute white meat, use bone-in, skin-on breasts and roast them for 25 to 30 minutes. Add the feta at the beginning and do not turn the chicken.

1 hr 20 mins total time

20 mins active time

Medium

Serves 4

Ingredients


Measurements:

  • 3 lb bone-in, skin-on chicken thighs and drumsticks
  • Salt
  • Black pepper
  • 2 large cloves garlic

    finely grated or crushed to a paste

  • 1 tbsp honey
  • 1 tbsp extra-virgin olive oil

    plus more for drizzling

  • ¼ tsp red-pepper flakes

    plus more for serving

  • 2 fresh rosemary sprigs
  • 1 lemon

    preferably a Meyer lemon, thinly sliced and seeded

  • 2 oz feta

    crumbled into large pieces (a heaping ½ cup)

  • Chopped mint

    dill or parsley, for serving

Instructions

  • 1Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and ¼ teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don’t worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • 2Insert wire rack to position 6 and set oven to 425°F Roast. While the oven heats, continue to the next step.
  • 3Line a sheet pan with a silicone liner or parchment paper. Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything.
  • 4Place the sheet pan in the preheated oven and start the timer. When the rotate remind signals, use tongs to turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top and continue roasting.
  • 5Roast until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 °F. If not, give it a bit more time.
  • 6Serve garnished with chopped herbs and more red-pepper flakes, if you like.