Ingredients One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry Kosher salt and freshly ground black pepper Flour for dredging 3 tablespoons extra-virgin olive oil 1 large onion, thinly sliced Peel of half a lemon, white pith removed, cut into very thin strips 2 large garlic cloves, minced 1 1/2 teaspoons fresh rosemary leaves 1 tablespoon honey 1/4 cup freshly squeezed lemon juice 1 cup chicken broth, homemade or canned low-sodium Directions Preheat the oven to 400 degrees F. Season the chicken with salt and pepper.