Andi’s Honey Baked Chicken

As I sit down to write tonight the kitchen is full of the aromas of cumin, coriander and orange.  Both the dishwasher and the washing machine are chuntering away, I can hear singing from the baby monitor and I have a large glass of white beside me.  All is well in the world.

Tonight’s feast is courtesy of Dom over at Belleau Kitchen.  Random Recipes is celebrating its first birthday (congratulations Dom, chink, chink!!) and we’ve been challenged to return to the first book we entered with – for me that was cuttings and clippings last September.  Emptying my file on the kitchen table, the first recipe to float to the floor (my pre-decided method of randomness) was for baked chicken thighs.  Well if that ain’t serendipitous I don’t know what is.  (You see Dom loves his chicken thighs).

There’s been some chat recently amongst UK food bloggers about copyright and blogging other cooks’ recipes and its got me thinking.  One of the reasons for starting my blog was to stretch myself in the kitchen and not always follow recipes to the letter but rather to step outside my comfort zone and experiment a little.  So from now on its about my creations.  When I’ve been inspired by a recipe, I’ll continue to credit it, however I’ll not reproduce a recipe you can find on a blog or in a recipe book (with that in mind I’ve gone back through my posts and pulled some stuff, apologies if you’ve received a few too many RSS feed updates for your liking).

So here goes attempting to credit tonight’s recipe.  All I have is a slim column from a magazine entitled ‘Andi’s honey-baked chicken’.  No provenance, no background.  On the back there’s an ad for something travel based with half an 0845 number.  I’ve googled ‘Andi’s honey-baked chicken’ and come up with lots of recipes – but none by Andi.  Not a great start.

Because Andi, wherever you are, this recipe is amazing.  We drank the leftover sauce straight from our bowls.  I want to make it again tomorrow.  And I don’t know anything about you!  All I can share is that I was drawn to your ingredients and that you drizzled the honey over the thighs towards the end of the recipe rather than at the beginning.

Andi’s recipe called for ten pieces of chicken (thigh and leg meat only), tonight I used four thighs and divided everything by two.  Next time, I’m doubling up.

5.0 from 1 reviews
Andi's Honey Baked Chicken
  • 2 finely chopped onions
  • 2 sprigs thyme
  • 6 cloves garlic, crushed
  • 4 tbsp soy sauce
  • 1 tbsp freshly ground black pepper
  • 2 tsp salt
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 10 pieces chicken, thigh & leg meat only, skin on
  • 250g clear honey
  • Juice & zest of two oranges
  • Handful of fresh coriander, chopped
  1. Put the finely chopped onions, crushed garlic, soy sauce, black pepper, salt, olive oil, ground cumin ground coriander and half the fresh coriander in a bowl and mix together. Put the chicken pieces in a roasting dish and pour the mixture over. Cover and marinade in the fridge for a couple of hours (or up to 24 if you fancy it).
  2. Pre-heat your oven to 190 degrees C
  3. Uncover your baking dish and roast the pieces skin side up for 20 minutes. Turn the pieces over and roast for another 20 minutes. Finally turn back to skin side up, drizzle with the honey and half the orange juice and roast for a final 15 to 20 minutes until the chicken skin is crispy.
  4. Pour over the remaining orange juice and sprinkle with the orange juice and remaining coriander.

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17 Responses to Andi’s Honey Baked Chicken

  1. This sounds excellent. You can’t argue with that combination of flavours. I’d really like to know who Andi is now. It’s not Andi Oliver is it?

    • Nicola says:

      Thank you Phil. I can’t confirm if it is Andi Oliver, but think you may be right – I’ve had a little Google and although this recipe hasn’t come up, some other yummy looking ones have. Note to self – clip more than just the recipe next time!

  2. Dominic says:

    now this must be a sign!!! what a way to celebrate RR’s first birthday than with my favourite thing ever… and honey baked too… I can jst imagine drinking those juices… god YES!!!… well done Andi, whoever you are!!!… and thank you so much for taking part x

    • Nicola says:

      It did make me laugh Dom as I scratted on the floor to catch the first recipe that fell (what possessed me to think that was a random selection method?). Great round up this month, so many new recipes to try.

  3. Kathryn says:

    I love chicken thighs too and this looks like such a good way of eating them!

  4. Me too…I love chicken thighs…inexpensive and succulent…perfect. The spices sound great too…thanks for sharing this recipe Nicola.

    ps love the banner with your little sous chef! :o)

  5. Nicola says:

    Thank you Deb. I learned to cook myself, so really enjoy introducing Jessica to everything. Sometimes I wonder who is the sous chef though!

  6. shuhan says:

    yum yum! I love roast chicken legs, and this combination of flavours sounds just gorgeous!

  7. Vanessa says:

    Oh gosh I would love to have this for dinner tonight. I found your recipe from Dom’s RRC. I’ve bookmarked this and will give it a go.

  8. Makey-Cakey says:

    Slow cooked chicken thighs are fantastic, as is the chicken and honey flavour combination – delicious!

  9. Lynne says:

    Out of curiosity, what would you suggest serving with this please?

    • Nicola says:

      I tend to serve these flavours with rice (either Japanese or Thai), and whatever green veg we have in the fridge.

  10. Natasha says:

    This is my husband’s favorite chicken thighs recipe. I cut it out from the Saturday magazine in the Times a few years ago. It was an article by Henry Dimbleby and his friend Andi’s recipe. I lost my cutting and have just googled it so v happy to find it again!

  11. Andi Oliver says:

    Hi there I think that IS my recipe…..not sure what you might have clipped it from though!!! Hahahah! Reading that whole thing just cracked me up! X happy new year! Xxx

  12. Sarah Haque says:

    It is Andi Oliver & her cooking is Otherworldly if I’m honest :)

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