Lemon Chicken with Sweet Chili, Mustard and Honey Sauce, Green Salad and Pickled Onions

Ingredients

• Poultry 15 oz
• Butter 5 oz
• Red Wine Vinegar 0 fl oz
• Khmeli-suneli 0 oz
• Cognac 0 fl oz
• Garlic 3 cloves
• Spanish onions ½ heads
• Mixed salad greens 0 oz
• Lemon 1 piece
• Sweet Chili Sauce 0 fl oz
• Honey 0 oz
• Olive Oil 0 fl oz
• Salt to taste
• Sugar to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Mix the softened butter, salt, pepper, khmeli-suneli, the zest of half a lemon, finely chopped garlic, and cognac using a fork or whisk until well combined.

Step 2

Remove the backbone from the chicken, coat it with flavored oil on all sides, and place it in a baking dish skin side down. Put it in the microwave and roast using the 'convection' setting for 18-20 minutes. Halfway through cooking, turn the chicken skin side up.

Step 3

Slice the red onion into thin strips and mix it with sugar, vinegar, salt, and pepper. Let it marinate for 5-10 minutes.

Step 4

Mix honey, sweet chili sauce, cognac, pepper, salt, and mustard together, whisking while gradually adding olive oil in a thin stream. Add a bit of lemon zest.

Step 5

Once the chicken is cooked, place the dish on a high rack in the oven and brown it using the grill function.

Step 6

Spoon the sauce onto a plate, place the chicken on top, and garnish with lettuce leaves and pickled onions.