Glazed Chicken with Lemon Relish Recipe
Glazed Chicken with Lemon Relish Recipe photo by Taste of Home
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Glazed Chicken with Lemon Relish Recipe

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This moist tasty chicken has exceptional flair served with the sunny lemon relish. The dish combines two elements I like in a recipe—herbs and citrus fruit. —Diane Hixon, Niceville, Florida
TOTAL TIME: Prep: 10 min. Broil: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Broil: 25 min.
MAKES: 4-6 servings


  • 1/3 cup chicken broth
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1 tablespoon honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 broiler/fryer chicken (about 3 pounds), cut in pieces
  • 1 lemon
  • 1/2 celery rib, cut up
  • 1/4 small sweet red pepper, cut up
  • 2 green onion, cut up
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce

Nutritional Facts

8 ounce-weight: 337 calories, 22g fat (9g saturated fat), 108mg cholesterol, 604mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 28g protein.


  1. In a saucepan, combine the first seven ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from the heat. Dip chicken pieces in glaze; place on broiler rack. Broil, approximately 5 in. from the heat, for 12 minutes, basting several times with the glaze. turn chicken; broil 10-12 minutes more or until done. Meanwhile, trim outer portion of peel from lemon; set aside. cut off and discard white membrane. quarter lemon; discard seeds. Place lemon and peel in a food processor or blender; process until peel is finely chopped. add remaining relish ingredients; process until vegetables are finely chopped. Serve with the chicken. Yield: 4-6 servings (about 3/4 cup relish).
Originally published as Glazed Chicken with Lemon Relish in Taste of Home February/March 1994, p34

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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