Honey Garlic Chicken

We got hit hard with the flu. All three kids, hubby and myself. Zachary's hung on long enough to carry itself to pneumonia. Thanks flu, we were fine without that!

So, because I'm trying to be a good housewife/mommy, I'm making chicken that tastes more like it should belong on the dessert menu as a protein-filled option.

Just kiddin' on that last part.

I repeat. This is not a dessert!

Wait until you see the next dessert I post though.

Carry on. 

Ingredients:

4 bone-in, skin-on chicken thighs (or breasts! I won't tell...)

2 cups buttermilk (or do a tablespoon of lemon juice or vinegar per one cup of milk)

4 tbsp butter
1 tbsp olive oil
salt

pepper

1/4 cup brown sugar

4 cloves garlic, crushed
1/8 tsp cayenne pepper
1 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/4 cup honey

1. Marinate the chicken the morning you make this in the buttermilk.
2. Preheat oven to 400.
3. In a skillet, over medium heat, melt 2 tbsp butter and olive oil. Season the skin side of the chicken thighs with salt and pepper. Sear skin side down first in the skillet for about 4 minutes, until it has a nice golden brown color. Transfer to baking dish. In the same pan with the oil and butter, add remaining ingredients, mixing well, sautéing for 2-3 minutes. Pour over chicken. Bake for 25 minutes or until juices run clear.

Chicken sans sauce. Ya'll. Even without the sauce, it looks good! You could even skip it.

I wouldn't recommend missing out on that said sauce.

See what I mean?

Ravenous.

Now go make it!

I warned you though.