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Chicken with Honey Roasted Cipollini Onions


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Chicken with Honey Roasted Cipollini Onions


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Chicken with Honey Roasted Cipollini Onions

The unique flavor and aroma of roasted cipollini onions add luscious sweetness to to this chicken dish.


  • Prep Time : 15 min
  • Cook Time : 50 min
  • Ready Time : 1 hour, 5 min




  • 6 (8-ounce):boneless chicken breast halves, skin on, wings intact
  • 3 tbsp:honey
  • 3 tbsp:margarine, room temperature
  • 1/2 tsp:fresh lemon zest
  • 1 tbsp:extra virgin olive oil
  • 12 whole:cipollini onions, peeled (or pearl onions)
  • 1/2 cup:dry white wine
  • 1/2 cup:chicken broth (or prepared soup base)
  • 3 fresh:thyme sprigs
  • Salt and freshly:ground pepper


  1. Preheat the oven to 400 degrees F.
  2. Remove the wing tip and first wing joint from the chicken breasts, reserve for soup.
  3. In a small bowl, mix the honey, margarine, lemon zest and a little salt and pepper.
  4. Push your finger under the skin of each chicken breast to lightly separate the skin from the flesh.
  5. Push about 2 teaspoons of the honey margarine mixture under the skin of the chicken. Season the chicken on both sides with salt and pepper and reserve.
  6. In a large oven-safe skillet, heat the oil over medium heat. Add the onions and allow to brown slightly on one side, cooking for about 7 minutes. Turn the onions and brown the other side, for an additional 5-7 minutes.
  7. With the pan still on the heat, add the chicken to the pan, skin side up. Pour in the wine and broth, add the time sprigs.
  8. Place the pan, uncovered, onto the top rack of the oven. Roast at 400 degrees F for 35-45 minutes, or until the chicken reaches 165 degrees F on a meat thermometer and the skin is golden brown.
  9. Remove from the oven and carefully move the chicken to a platter.
  10. Discard the thyme sprigs and place the skillet back onto the stove over medium-high heat. Reduce the pan juice by half, or to about 1/2 cup. Serve with the chicken.

Contributed by: Quick & Kosher

Delicious served alongside Saffron Apples

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Chicken with Honey Roasted Cipollini Onions

  1. avatar says: annette

    i cant wait to do this for shabbos!! i want to try it on leg quarters as well since my family really eats dark meat & not so much white meat

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