Honey Garlic Chicken with Rosemary Recipe

Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp n brown chicken. Also, I poured off the juice into saucepan on stove on high heat, mixed 1/4c milk n 2T cornstarch in small bowl, then added that once juice boiled. Boil until desired thickness of sauce, then pour over now-rested chicken.

Very easy recipe which came out delicious. Broiled the chicken for a few minutes at the end and thickened the sauce at the end my combining 1/4 cup of milk and 2 tbs of corn starch. Heated the remaining juice from the pan in a small saucepan and added the milk and cornstarch and heated until thickened. Will definitely be making this again!

Made this last night in a rush. Cooked on the range on low instead of the oven. Tossed in some carrot chunks (1" or so) and some broccoli on top. Cut the recipe down to thirds as only had a few thighs. Cooked on low for about 15 minutes. Flipping chicken every 5 or so. Girlfriend loved it.

My husband loved it. I did as one reviewer suggested and put the chicken under the broiler to brown a little. Put the sauce in a pan while the chicken was under the broiler and mixed 1/4 cup milk and a little corn starch and added it to the sauce to make a thick gravy.

Very tasty! I used 3 skinless, boneless chicken breasts. I stayed with the rest of the ingredients. Added two whole potatoes and finished baking them in the microwave. There was plenty of left over juices for gravy. Swiss Chard for a veggie.

This may be my absolute favorite recipe so far on this site. I have made it quite a few times with my own tweaks. I don't like rosemary, so I stick to butter, fresh grated garlic, honey, and salt and pepper. I use bone in/skin on thighs and season skinless side with garlic/onion powder and salt and pepper on both sides. Like other reviewers, I also brown the skin before it goes in the oven and then thicken the sauce on the stove with some corn starch. I just make it to my own tastes and it is wonderful

Great recipe! I used chicken breast(members of my house do not eat dark meat) and seared it with salt, pepper, and garlic powder. Then poured sauce over and baked to finish. Finished reducing the remaining sauce to serve with the finished product! Everyone loved it!

I have actually been making a recipe very similar to this for years but had always marinated chicken in sauce before sauteeing. I like this method much better but I use skin-on chicken and fresh minced garlic and rosemary. Before cooking I brined in cold broth and sea salt and then crisped chicken in cast iron before roasting the rest of the way cooked in sauce which I added just a hint of lemon pepper to. Came out very nicely. Great for presenting.

Turned out great. I did use fresh rosemary from my garden and fresh garlic, because that always makes it a taste better. I did have to cook it longer for 39 min, and next time I will broil it to get a crispy top.

I doubled the sauce because it didn’t look like it would be enough but I really didn’t need to. I took the suggestion of another reviewer and made everything in my cast iron skillet…only one pan to clean! I also turned on the broiler at the end to crisp up the skin. I will definitely make this again.

The flavor of this dish was really, really satisfying. I'd make this for guests. I used boneless, skinless chicken thighs, so I cooked them for about 22 minutes at 425 degrees. I have changes I'll try for the next time I use this recipe. I'll grind the rosemary with my mortar and pestle; I used dried spices and it was still too much like little toothpicks, even after the brief pan simmer/boil and the 22 minutes in the oven. In addition, there was too much liquid produced. I'd cut both the amounts of butter and honey. Again, the taste was wonderful. Will definitely make again.

Will try maple syrup instead of honey next time

i did cut the honey in half & it was totally delicious! We loved it!!

Love it Super Simple - Super Tasty - I will say that preseasoned the chicken with SPG prior and it wasn’t over seasoned at all. Also - I left it in longer however I didn’t broil the first time. I will broil it today. The photo is from the first time. I just put it in the oven, I’ll try broiling it today. Also this was great with White Rice and I’d recommend either asparagus or roasted Brussels Sprouts. Plenty of Sauce to go over the rice.

My whole family (picky son with chicken) loved this so much. I added cayenne pepper and broiled it at the end. Baking it again as we speak.

The base recipe is very good. That being said. I would recommend leaving the skin on, putting a tab of butter under each chicken portions’s skin so to have crispy skins. I would also recommend seasoning both sides of the chicken portions then dipping the chicken in or pouring the honey butter mixture over each chicken thigh place in an oven safe pan. Then after pulling the chicken out and plating, pour the honey glaze over the chicken and serve. It is a very good dish.

Everyone asked me for the recipe!

Tried it today — WOW! 😍

This recipe is amazing and very easy to prepare. I left the skin on mine because my daughter prefers it that way, and baked them in the same cast-iron pan that I used to prepare the glaze.

Not a fan of the rosemary; if I do decide to make this again, I’ll cut way back on that one ingredient or omit it altogether.