Springtime Dinner Lemon/Honey Chicken & Onions

Andy Anderson !


This is an excellent Springtime dinner that can be prepared and served in a single pan. I’m using a cast iron skillet; however, any good ovenproof skillet should work just fine.

So, you ready… let’s get into the kitchen.

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15 Min
55 Min



1/4 c
tamari sauce
1/4 c
fresh clover honey
1 tsp
ginger, freshly grated
2 Tbsp
lemon juice, freshly squeezed
1/4 tsp
red pepper flakes
2 medium
chicken legs
2 medium
chicken thighs, bone-in, skin on
1/2 medium
yellow onion, sliced
2 medium
organic carrots, leafy part attached
1 medium
lemon, cut in half
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Gather your ingredients.

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3Whisk the tamari, honey, ginger lemon juice, and red pepper together in a small bowl.

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4Divide the marinade in half.

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5Add the chicken pieces to a Ziploc bag, and add 1/2 of the marinade.

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6Place in the refrigerator for 2 hours.

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7Chef’s Note: This gives the marinade a chance to get acquainted with the chicken.

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8Toward the end of the 2-hour waiting period place the remainder of the marinade into a small saucepan.

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9Bring to a simmer, and allow the sauce to cook until reduced by half, about 5 to 8 minutes.

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10Place a rack in the middle position, and preheat the oven to 400 (205c).

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11Add the empty skillet to the oven and allow to heat up.

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12Remove the skillet from the oven and then add the onions, salt & pepper, then place the chicken, carrots, and lemons on top of the veggies.

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13Brush the chicken and veggies with the reserved marinade.

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14Place into the preheated oven, and bake until the chicken is crispy, and the veggies are tender, about 40 to 45 minutes.

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16Bring to the table in the skillet (remember it’s hot), and allow your guests to dig in. Enjoy.

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17Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom