Honey-Almond Roast Chicken
1 4-5 pound chicken, broken down into four pieces (breast/wing, thigh/leg)
2 onions, roughly chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
juice 1 lemon
4 tablespoons water
2 teaspoons salt
1 cup almonds, roughly chopped (I used a mix of slivered and whole because that's what we had around)
3/4 cup honey
Ps. My mom visited and cut some awfully beautiful flowers from her garden.
1. Mix the onions, olive oil, ginger, cinnamon, lemon juice, water, and salt with chicken pieces in a large bowl. Cover and let marinate in the fridge for at least an hour or best overnight.
2. Preheat oven to 375. Transfer chicken, marinade, and onions to a roasting tray and arrange chicken pieces skin side up. Roast for about 35 minutes.
3. While the chicken is roasting, mix honey and almonds together to form a paste. Add a splash of water to thin it out. After the 35 minutes, remove tray from oven, spoon a generous amount of nut paste on each piece and spread it out. Return tray to oven for 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.
4. Transfer chicken to a serving dish and pour over remaining sauce/drippings. Cheers to your happy chicken!