Sticky Lemon Chicken
Serve with rice, or with bread, both of which will soak up those great juices.
6 meaty chicken thighs (bone-in, skin left on), about 2 or more pounds
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, crushed
2 teaspoons dried oregano
Heat oven to 375 degrees. Spray a roasting pan or 13- by 9-inch baking dish with
non-stick coating, and place chicken in pan.
Stir all remaining ingredients
together and pour over chicken.
Roast chicken, uncovered, for 45 minutes,
basting with the accumulated juices once, after about 25 minutes.
Remove from oven, let rest for a couple of minutes and serve, spooning the
juices over top.
Note: Serve this cold for a picnic.