Ingredients
One three half- to four-pound hen, minimize into eight items, patted dry
Kosher salt and freshly floor black pepper
Flour for dredging
three tablespoons additional-virgin olive oil
1 massive onion, thinly sliced
Peel of half a lemon, white pith eliminated, minimize into very skinny strips
2 giant garlic cloves, minced
1 1/2 teaspoons contemporary rosemary leaves
1 tablespoon honey
1/four cup freshly squeezed lemon juice
1 cup hen broth, do-it-yourself or canned low-sodium
Instructions
Preheat the oven to four hundred levels F.
Season the hen with salt and pepper. Dredge within the flour and pat off the surplus. Warmth a big skillet over medium warmth and add 2 tablespoons of the oil. Add the rooster pores and skin-aspect down and saute till golden brown, about 5 minutes per aspect. Take away the rooster from the skillet and reserve.
Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and warmth over medium-low warmth. Add the onion and prepare dinner till golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook dinner for two minutes extra. Add the honey, lemon juice, and broth, improve the warmth and produce to a simmer.
Use a slotted spoon to switch the onions to a 9- by thirteen-inch ovenproof casserole, and unfold them out. Prepare the rooster, pores and skin-aspect up in a single layer on the onions. Pour the cooking liquid over the hen. Season with salt and pepper to style. Bake within the oven, basting each quarter-hour, till cooked by, about forty five minutes. Take away from the oven and serve.
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