Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
- 4 Tbsp honey
- 2 Tbsp sherry
- 1 teaspoon cardamom seeds, ground
- 1 teaspoon peppercorns, ground
- 6 chicken breasts, or one whole chicken, cut into parts
- 2 Tbsp Olive oil
- 1 lemon, thinly sliced
- Salt and pepper
If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.
1 Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.
2 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.
3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.
Serve with rice, mashed potatoes, or couscous.