Saint-Tropez Chicken

1. 1

   Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.

2. 2

   Heat oven to 325u00b0; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425u00b0 and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.

3. 3

   Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.

4. 4

   To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.

5. 5

   Garnish with parsley and lemon slices, if desired.

No additional tips available.