6 chicken thighs (bone in or out | skin on or off)
Salt and pepper, to taste
1/2 cup Little Vicky's Honey Butter (Plain or Cinnamon)
1 tablespoon minced garlic, or 4 cloves garlic, minced
2 tablespoons fresh squeezed lemon juice, or juice of half a lemon
2-4 tablespoons chicken broth (OPTIONAL)
3 cups broccoli florets (raw or steamed) OPTIONAL
Prep & Cooking
Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil on medium heat.
Pat chicken dry with paper towel, then season with salt and pepper. Melt one tablespoon of butter in an oven-proof pan or cast iron skillet over medium high heat.
Sear chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess oil from the pan, leaving about 2 tablespoons of the pan juices for added flavour. Transfer chicken to a warm plate; set aside.
FOR THE SAUCE:
Melt Little Vicky's Honey Butter in the same pan the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula. Stir the butter and swirl the pan occasionally for about 3 minutes or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.
Add garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
AFTER MAKING THE SAUCE:
Add the chicken back into to the browned butter/honey mixture in the pan. Cook SKIN SIDE UP for 5 minutes in the sauce, while occasionally basting the tops or skin with the pan juices. Reduce heat, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes or so until done. Season with a little extra salt and pepper, to your taste, if desired. Add in 2-3 tablespoons of chicken broth if the sauce becomes to thick (this is an option only).
Transfer the skillet to your oven to broil (or grill) for a further 2-3 minutes, or until the tops of the chicken are nicely charred. (If serving with broccoli, move the chicken to one side of the pan and arrange your florets on the other side. Season broccoli with salt, pepper, a pinch of garlic powder and a drizzle of olive oil. For tender-charred broccoli, steam first. For crisp-charred broccoli, use raw.)
Oven Fried Chicken
1 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon black pepper
2 teaspoons paprika
1 (3- to 4-pound) chicken, cut into 8 pieces
8 tablespoons (1 stick) butter, melted
4 tablespoons (1/4 cup) butter
4 tablespoons (1/4 cup) Little Vicky's Plain Honey Butter (you can also use the Cinnamon Flavor as well - your choice)
1/4 cup lemon juice
Prep & Cooking:
Preheat oven to 400 degrees F. Combine flour, salt, pepper, and paprika in a shallow bowl. Dredge chicken pieces in flour mixture.
Pour melted butter into a 9- x 13-inch baking pan. Add pieces of floured chicken in a single layer, turning chicken to coat with butter.
Bake skin-side down 30 minutes. While chicken is cooking, combine Little Vicky's Honey Butter (plain or cinnamon) & lemon juice in a pot over low heat.
Turn chicken pieces, pour Honey Butter Sauce over, and bake an additional 30 minutes or until tender. Spoon pan juices over chicken and serve.