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Cardamom Honey Chicken - Dump and Go Dinner

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Cardamom Honey Chicken - Dump and Go Dinner

Angela
The Cook
6 Servings
8 Ingredients
13 Comments

The aromatic flavors of cardamom, peppercorns, lemons, and honey come together to make roasted chicken hind quarters something worth slowing down to savor. Sweet, tangy, and golden brown, this Cardamom Honey Chicken is nothing short of homemade magic.

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6 Servings
8 Ingredients
13 Comments

Ingredients

  • ¼ cups Honey
  • 2 tablespoons Sherry Cooking Wine
  • 1 teaspoon Cardamom, Ground
  • ¾ teaspoons Black Peppercorns #1
  • 1 ½ pounds Chicken, Hind Quarters
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper #2
Serving Day Ingredients
  • 1 cup slice Lemon

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine honey, sherry, cardamom, and peppercorn #1 in a bowl.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine honey, sherry, cardamom, and peppercorns #1 in a bowl.
  2. Place lemon slices in a greased roasting pan.
  3. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper #2.
  4. Place in the oven at 400F and bake until done, approximately 40 minutes.
  5. Remove from oven and let rest for 10 minutes before serving.
  6. Pour out drippings from the pan into a gravy boat for gravy.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 4 ounces
Amount Per Serving
Calories
286
Total Fat
16g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
94mg
Sodium
157mg
Total Carbohydrates
13g
Fiber
1g
Sugar
11g
Protein
20g
WW Freestyle
9

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, nut-free, winter, spring, summer, fall, real-food, egg-free, kosher

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, nut-free, winter, spring, summer, fall, real-food, egg-free, kosher

13 Comments

Join the discussion

    1. Yes, onions would make a good bed for the chicken. You could also use carrots, or a combo of carrots and onions.

      Reply

  2. Just wondering if I could use something other than cardamon? It is 14.99 per jar, I really don’t like buying spices that I am only going to use once.
    Thanks

    Reply

    2. If you have an Indian grocery in your area, you can find whole cardamon pods at a reasonable cost. You’d just have to grind them. And the bonus is that if you have extra pods you can throw them into a pot of rice and they give it a lovely flavor.

      Reply

    1. Maria – Not vinegar, just apple cider (as in the drink) You could also sub an apple juice if you have that readily on hand as well.

      Reply

  4. I made this last night and everyone liked it. I added a small jar of blood orange marmalade to the marinade, since I didn’t have any lemons on which to rest the chicken. I didn’t have ground cardamon, so I ground some in a mortar and pestle, but there were still some pretty big pieces. I’d work harder on grinding them next time.

    Reply

  6. I do not see Apple cider listed in ingredients as mentioned in comments. Did I miss that? This sounds delicious! Can’t wait to try it!

    Reply