Poor Zack. He loves lemon-flavored desserts. I mean LOVES them. I loathe them. I can’t even stand the way they smell.
For this reason, I have never even made a lemon dessert. Every time I decide to make something sweet, he suggests something lemon with a hopeful expression. Finally, I relented and agreed to make him some lemon bars.
I figured with only 3 ingredients they couldn’t be that bad and would be super easy.
I was right and he absolutely loved them. I enjoy making him happy (even if it involves baking gross lemon-flavored things).
In his stocking at Christmas, I made him some coupons. One is redeemable to me for “one lemon-flavored dessert of his choice.” Aren’t I just the sweetest? 😉
– 1 lemon cake mix
– 2 eggs
– 1/3 c oil
– powdered sugar (optional)
Preheat oven to 350 degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread mixture, using a spatula sprayed with cooking spray, into a greased 9×13 inch pan. Bake 13-15 minutes or until slightly golden on top. Cool, then sprinkle with powdered sugar, if desired, and cut into squares.
Zack LOVES lemon flavored stuff. I can’t stand it. I don’t even like the smell of anything lemon baking. This recipe changed my mind, though.
The sticky lemon chicken is a great combination of sour, sweet, and salty, but not too much emphasis on any of them. It was pretty easy and quick to make, too. From setting out ingredients to placing the chicken on the table, it took about 30 minutes.
Zack and I both really liked this recipe. We had zero leftovers which is very unusual, because I usually cook way too much. We’ll definitely be having this chicken again.
Just for fun, I reserved some of the cooked lemon slices and garnished the platter of chicken with them. You can see one in the back corner. It made the platter look dressier.
Sticky Lemon Chicken
– 1-2 lbs chicken breast
– sea salt and black pepper
– 3-4 tbsp olive oil
– 2 cloves garlic, halved horizontally
– few thyme sprigs
– splash of vinegar
– 2 tbsp dark soy sauce
– 3 tbsp honey
– 1 lemon, finely sliced
– bunch of flat leaf parsley, chopped
Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken over a high heat with the garlic and thyme for 2-3 minutes on each side until golden brown. Add the vinegar and bubble until reduced by half. Drizzle the soy sauce and honey over and shake the pan to mix.
Pour in a ladle full of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
Transfer the chicken to a platter and sprinkle over the chopped parsley.