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


2Gather your ingredients.
3Whisk the tamari, honey, ginger lemon juice, and red pepper together in a small bowl.
4Divide the marinade in half.
5Add the chicken pieces to a Ziploc bag, and add 1/2 of the marinade.
6Place in the refrigerator for 2 hours.
7Chef’s Note: This gives the marinade a chance to get acquainted with the chicken.
8Toward the end of the 2-hour waiting period place the remainder of the marinade into a small saucepan.
9Bring to a simmer, and allow the sauce to cook until reduced by half, about 5 to 8 minutes.
10Place a rack in the middle position, and preheat the oven to 400 (205c).
11Add the empty skillet to the oven and allow to heat up.
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.
13Brush the chicken and veggies with the reserved marinade.
14Place into the preheated oven, and bake until the chicken is crispy, and the veggies are tender, about 40 to 45 minutes.
16Bring to the table in the skillet (remember it’s hot), and allow your guests to dig in. Enjoy.
17Keep the faith, and keep cooking.

About this Recipe

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