Honey Glazed Chicken with Garlic Confit – Leite’s Culinaria

The comforting aroma of garlic, lemon, and chicken filled the house as this honey roast chicken dish baked. I loved how tender the chicken turned out, and the garlic-lemon sauce was quite flavorful.

I used bone-in, skin-on chicken breasts because that is what I had in my freezer and bought peeled garlic to make this recipe even easier. I did crank up the heat to 400ºF for the last 10 minutes to get the skin a bit browner.

I made buttered egg noodles to serve as a base for the garlic and lemon sauce which I passed on the side as well; the lemon slices tasted delicious after being slow cooked like this, and I wished there were more of them. I made steamed asparagus and roasted carrots which were fantastic accompaniments to this dish along with a glass of Côte du Rhône.