Ingredients
- 6 thighs and 6 drumsticks from the Sanderson Farms® Drumsticks & Thighs Combo Pack
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2/3 cup honey
- 1/3 cup lemon juice
- 5 tablespoons butter, melted
- 1 teaspoon chopped fresh rosemary
- 4 to 5 sprigs rosemary
Directions
- Preheat oven to 375°F.
- Season chicken with salt and black pepper.
- In a medium bowl, mix together honey, lemon juice, butter and chopped rosemary.
- Place chicken, skin side down, on a rack in a roasting pan. Place sprigs of rosemary around the chicken.
- Using a pastry brush, coat chicken with the lemon honey glaze.
- Roast in a 375°F oven for 30 minutes, basting again after 15 minutes. Turn chicken over, skin side up, and roast an additional 30 minutes, basting again after 15 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.
Nutrition Facts
| Calories | 690 |
| Fat | 45g |
| Saturated Fat | 15g |
| Sodium | 590mg |
| Carbohydrate | 24g |
| Sugars | 23g |
| Protein | 46g |
Ingredients
- 4 thighs and 4 drumsticks from the Sanderson Farms® Chicken Drumsticks & Thighs Combo Pack
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 16 Brussels sprouts (about 8-ounces) bottom trimmed, outer leaves removed, and halved
- 2 cups ½" diced butternut squash
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1½ cups low sodium chicken broth
Directions
- In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off.
- In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken.
- Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
- Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190 degrees F with an instant read thermometer.
- Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
- Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes.
- Spoon sauce over chicken and serve.
Nutrition Facts
| Calories | 290 |
| Fat | 16g |
| Saturated Fat | 4.5g |
| Sodium | 420mg |
| Carbohydrate | 10g |
| Sugars | 4g |
| Protein | 25g |
Ingredients
- 4 Sanderson Farms® Chicken Thighs
- 4 Sanderson Farms® Chicken Drumsticks
- 1/3 to 1/2 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper
- 4 teaspoons lemon pepper seasoning
- lemon slices
Directions
- Place chicken in a roasting pan and pour lemon juice over the chicken.
- Season chicken with salt, red pepper and lemon pepper seasoning.
- Place under the broiler and broil for 10 minutes, turning after the first 5 minutes. The skin should be browned and crisp.
- Remove chicken from oven, place lemon slices around the chicken and cover with foil. Place chicken back into the oven and bake at 375°F for 30 minutes or until the chicken is cooked through and the juices run clear. If using a thermometer, it should read 180°F.
Nutrition Facts
| Calories | 360 |
| Fat | 25g |
| Saturated Fat | 7g |
| Sodium | 460mg |
| Carbohydrate | 1g |
| Sugars | 0g |
| Protein | 30g |