Cardamom Honey Roasted Chicken - cooking recipe

Ingredients

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

Preparation

Preheat oven to 390\u00b0F 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).
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.).
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.).
Place in the oven and bake until done, approximately 25 minutes for breasts.
(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.
Pour out drippings from the pan into a gravy boat for gravy.