Honey-Lemon Glazed German Rosemary Chicken
Try this mouthwatering German Rosemary & Honey Chicken recipe, featuring tender seared chicken breasts in a sweet and tangy honey-lemon sauce, paired with optional pierogies for a delightful twist.
Ingredients
- 2 chicken breasts
- ¼ cup local honey
- 5 tablespoon lemon juice
- 2 sprigs rosemary
- 3 tablespoons garlic mincd
- 4 tablespoons butter
- salt & pepper to taste
- frozen pierogies optional, for serving
Instructions
- Preheat the oven to 375°F (190°C). In a large skillet, melt 2 tablespoons of butter until it begins to brown.
- Sprinkle salt and pepper on both sides of the chicken breasts.
- Add the chicken breasts to the skillet with the melted butter and sear them on both sides for about 2-3 minutes per side until they are nicely browned.
- Remove the chicken from the skillet and place it into a roasting dish.
- Arrange the pierogies around the chicken breasts in the roasting dish.
- Without cleaning the skillet, add the remaining 2 tablespoons of butter.
- In a separate bowl, whisk together the honey, lemon juice, minced garlic, and rosemary.
- Pour the mixture into the skillet with the melted butter and bring it to a simmer.
- Reduce the heat and let the sauce thicken for 3-4 minutes.
- Pour the sauce over the chicken and pierogies in the roasting dish.
- Cover the roasting dish with a lid or foil and place it in the preheated oven.
- Bake for 20-30 minutes or until the chicken reaches an internal temperature of 160°F (71°C).
- Serve the German rosemary & honey chicken alongside the pierogies. Enjoy!
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