Cardamom Honey Roasted Chicken

• 6 chicken breasts or 1 roasting chicken, cut into parts
• 1 1/2 - 2 tablespoons olive oil
• 1 lemon, thinly sliced
• salt and pepper
• Marinade
• 6 tablespoons honey
• 3 tablespoons sherry wine
• 1 1/2 teaspoons cardamom seeds
• 1 1/2 teaspoons peppercorns

1. Preheat oven to 390u0b0F Warm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Close bag and let sit at room temperature for 30 minutes (no longer than that).
2. Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step. Just add an additional 5-6 minutes to the baking time.).
3. Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Season with salt and pepper. Discard the remaining marinade. (Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.).
4. Place in the oven and bake until done, approximately 25 minutes for breasts.
5. (According to the original recipe it is 20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving.
6. Pour out drippings from the pan into a gravy boat for gravy.

chicken breasts, olive oil, lemon, salt, marinade, honey, sherry wine, cardamom seeds, peppercorns

Taken from www.food.com/recipe/cardamom-honey-roasted-chicken-208123 (may not work)