ALLRECIPES.COM 68 APRIL/MAY 2019HANDS-ON 10 MIN TOTAL 30 MIN
SERVES 6 SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
3 Tbsp. butter
2 tsp. garlic powder
2 tsp. chopped fresh rosemary,
plus more for garnish
½ tsp. salt
½ tsp. black pepper
6 boneless, skinless chicken thighs
2 Tbsp. honey
2 Tbsp. lemon juice- Melt butter in a large skillet over
medium heat. Add garlic powder,
rosemary, salt, and pepper; cook until
fragrant , about 1 minute. - Add chicken to skillet and turn to
coat. Cook until browned on 1 side,
about 5 minutes. Reduce heat to low
and turn over chicken. Cover and cook
15 minutes, or until an instant-read
thermometer inserted into thickest
parts registers 170°F. Remove chicken
from skillet and skim off fat from pan
juices. Return chicken to skillet.- Stir together honey and lemon
juice in a small bowl, then drizzle over
chicken. Continue cooking until heated
through, 3 to 5 minutes. Garnish
with rosemary. If desired, serve over
quinoa with chopped fresh parsley,
pomegranate seeds, and pine nuts.
armagazine.com/garlic-chicken-
with-honey-and-rosemary
HEALTHY QUICK GLUTEN-FREE
PER THIGH: 283 CAL; 13G FAT (6G SAT); 34G PRO;
7G CARB; 0G FIBER; 402MG SODIUM; 6G SUGARS
GARLIC CHICKEN WITH HONEY AND ROSEMARYWeeknight W
inners
DINNER FIX