Photo by Michael Piazza / Styled by Catrine Kelty

Honey and lemon are such a great combination—in tea, in a vinaigrette dressing and of course as a glaze on chicken. You could substitute breasts or legs, but I think the smaller, juicy morsels of chicken thighs bring out the best in this sweet light sauce. 

Serves 4 (2 pieces each)

1½ tablespoons olive oil
8 skinless, boneless chicken thighs
¾ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup thinly sliced shallots
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh oregano

Heat a large skillet over medium-high heat with oil, coated evenly. Sprinkle chicken with salt and pepper; add to pan. Cook 4–5 minutes on each side, or until browned. Transfer to a plate and keep warm.

Add shallots to pan; reduce heat to medium. Cook 2 minutes, stirring frequently, until beginning to brown and soften. Add 2 tablespoons water, lemon juice and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen any browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano and serve immediately. 

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on the Business of Beekeeping.