{Best Roasted Chicken | Honey, Rosemary, Lemon & Veggies, Too}

This is the best recipe.
So delicious, so easy and MOIST CHICKEN!

Yayyyyy!!

You can also make a pan gravy from the drippings.

SO DELICIOUS.

Ingredients:

2 Lbs. Chicken Thighs {Skin On}
3 1/2 T. Honey

2 Garlic Cloves, Minced

2 T. Butter
2 T. Olive Oil

6 Rosemary Sprigs, Take Leaves Off Of Stems & Chop

4 Lemons, Juiced

1 lb. Red Potatoes {Or Other Potatoes, Chopped}

A Few Rainbow Carrots, Peeled, Left Long But Cut in Half

Salt and Pepper

Directions:

Preheat Oven 400°F

Place your chicken {skin side up} and veggies in a large casserole dish or baking sheet with sides. Don't let the ingredients touch, if you can, this will help you get a nice, golden brown crisp on the chicken and veggies {at least don't let the chicken touch the other chicken}. If they touch, they're more likely to steam and not brown. Still yummy, but hey, flavor in the brown ;)!

Sprinkle liberally with salt and pepper! Take one of your lemons, cut in half and squeeze the juice onto your ingredients in the dish. Then, cut the halves into fourths and put in the dish also.

In a saucepan, zest the lemons and then squeeze the juice into the pan. Add the chopped rosemary, honey, garlic, oil and butter. Simmer on medium low heat until combined and flavors meld well. Pour over chicken and veggies.

Bake for 45-55 minutes or until chicken is done.

{Baked Lemon Ziti}

Ingredients:

Butter {to grease your baking dish}
1 Box Ziti Pasta, Cooked & Drained {or any kind you have}
1 T. Olive Oil
8 Slices Bacon, Cooked & Crumbled
1 Stick Room Temperature Butter
½ C. Flour
3 ½ C. Whole Milk, Room Temperature
Zest of 2 Large Lemons
2¾ C. Grated Parmesan
1 C. Fresh Basil, Chopped
2 T. Fresh Thyme, Chopped
¼ C. Fresh Lemon Juice
S & P

Topping:

⅔ C. Lemon Pepper Panko {pictured below}
⅓ C. Grated Parmesan
Olive Oil {for drizzling}

Directions:

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the bacon and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.

In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.

In a large bowl, combine the cheese sauce, cooked bacon, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the buttered baking dish.

In a small bowl, combine the breadcrumbs and Parmesan. Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake at 350°F until the top is golden brown, 25 minutes. Enjoy :)

***Next time, I'll add grilled chicken breasts seasoned with Lemon Pepper! The perfect combo!***