Clay Pot Honey Lemon Chicken
Infused with vibrant citrus and a touch of sweetness, Clay Pot Honey Lemon Chicken is a hearty and aromatic dish perfect for cozy family meals. This recipe combines tender, bone-in chicken thighs with a luscious honey-lemon glaze enriched by soy sauce, garlic, and ginger, creating an irresistible balance of tangy and savory flavors. Slow-cooked in a traditional clay pot, the chicken becomes beautifully caramelized and fall-off-the-bone tender, while the thickened sauce captures all the bold, zesty notes. Topped with fresh slices of scallion and served alongside fluffy steamed rice, this comforting meal is as visually stunning as it is delicious. Perfect for weeknight dinners or special occasions, this easy-to-follow recipe ensures homemade elegance with every bite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 medium onion (sliced)
- 1.5 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks scallions (sliced, for garnish)
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the lemon juice, lemon zest, honey, soy sauce, minced garlic, grated ginger, sesame oil, black pepper, and salt. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
Heat the vegetable oil in a clay pot (or an oven-safe pot) over medium heat. Add the sliced onion and sauté until softened and fragrant, about 3–4 minutes.
Remove the chicken from the marinade, reserving the liquid. Place the chicken thighs skin-side down into the hot clay pot and sear for 3–4 minutes until golden brown. Flip and sear the other side for another 2–3 minutes.
Pour the reserved marinade over the chicken, then add the chicken broth. Bring the mixture to a gentle simmer.
Cover the clay pot with its lid and transfer to the preheated oven. Bake for 25–30 minutes, until the chicken is cooked through and tender.
In a small bowl, mix the cornstarch with water to create a slurry. Remove the clay pot from the oven and place it back on the stovetop over low heat.
Gradually stir the cornstarch slurry into the liquid in the pot to thicken the sauce. Allow it to simmer for 2–3 minutes until the sauce reaches your desired consistency.
Garnish with sliced scallions and serve hot with steamed rice or your favorite side dish.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 42.0 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
