We had both The Young One and The G Man last weekend, which meant lots of fun – lots of exhausting, non-stop fun.
My coup of the weekend was getting The G Man, whose idea of breakfast runs the gamut from oatmeal to pancakes (and little else), to eat bacon. I can’t really take credit for that, though; it seems the boy has decided his uncle is the epitome of cool, and if The Young One was eating bacon, G was going to have some as well.
Scrambled eggs and liver are so on the menu the next time I’ve got both of them in my clutches.
At any rate, most of what I made over the weekend was pretty kid-friendly, including this delicious and easy chicken dish which was nommed with much enthusiasm (by my Big Boys, at least, since The G Man had already gone home). The leftovers reheat well, too, but not in the microwave, or the skin will turn rubbery.
In the summer, this would be good on the grill. You could also make it with boneless, skinless chicken breasts, but reduce the cooking time to about 20 minutes.
Click the image to enlarge
- 3 pounds chicken pieces (legs, wings, thighs)
- salt and freshly-ground black pepper
- 4 tablespoons honey
- 1 1/2 tablespoon water
- 2 tablespoons finely chopped mint
- 1 tablespoon grated lemon zest
- Preheat oven to 375 F. Line a large baking dish with aluminum foil.
- Sprinkle the chicken pieces liberally with salt and pepper; lay on the foil-lined pan and set aside.
- In a small bowl, whisk together the honey, water, mint and zest. Brush the mixture on the chicken, coating the pieces completely.
- Roast for 45 minutes, basting the chicken with the drippings in the pan every 15 minutes, or until the chicken is cooked through and the juices run clear when pricked with the tines of a fork.
- Nutrition (per serving): 368 calories, 14.9g total fat, 127.6mg cholesterol, 162.9mg sodium, 399mg potassium, 17.7g carbohydrates, <1g fiber, 17.3g sugar, 39.7g protein