Full disclosure: I wrote this post ALMOST A YEAR AGO, and then promptly forgot to publish it. I thought about rewriting it to make the appropriate time changes, but I know you all understand – so here goes!

Here it is!

So remember last year when I talked about the idea of a seasonal menu? I had this basic menu that I served to all of my dinner guests that summer. And I planned on continuing the idea for the fall. Which then turned into winter. And then spring.


But sometime in late spring I made this dinner that I’d come across in The Kitchn and OMGITWASSODAMNGOOD.

Arnold Palmer Chicken l sherisilver.com

I tweaked the recipe a bit – really just the execution, as the ingredients were perfect – and have been turning it out on the regular since then. Everyone – and I mean EVERYONE – loves it, and with good reason.

The marinade is super flavorful – lots of brewed tea, lemon juice, lemon peel and sugar. And the kosher salt creates a brining liquid that also ensures a moist chicken that you basically cannot overcook.

The sliced lemons are so pretty and the last-minute basting of honey is YUM.

I’ve served it with orzo, or a caprese salad, and always these garlic knots. And people can’t seem to get enough of my flourless roulade, so I keep making it (who am I to say no?).

Arnold Palmer Chicken l sherisilver.com

I like to brown the chicken before my guests arrive, since it’s the messiest and most time consuming part of the recipe. The chicken then contentedly cooks itself – unattended – in the oven while drinks are served. It also doubles beautifully, so it’s perfect for feeding a crowd. Simply brown the chicken in batches (you can do this early in the day), and then transfer to a large pan or rimmed baking sheet before putting in the oven. It’s a great party dish!

Arnold Palmer Chicken
lightly adapted from The Kitchn

4 lemons
4 cups water
4 black tea bags
1/4 cup sugar
1/4 cup salt
3-4 pound chicken, cut up (or any parts that you like) **
1 tablespoon olive oil
2 tablespoons honey

Peel two of the lemons into 1″ strips – juice both lemons.

Bring the water to a boil in a medium saucepan. Turn off the heat, add the tea bags and lemon peels, cover the pot, and let the tea steep for 10 minutes. Uncover, remove the tea bags, stir in the sugar and salt, and let the mixture cool to room temperature.

Place the chicken pieces in a large zip-top bag and pour in the tea and reserved lemon juice. Refrigerate for at least 2 hours or up to overnight.

Preheat the oven to 475 degrees. Remove the chicken from the brine, pat it dry with paper towels, and season it with pepper. Slice the remaining 2 lemons.

Heat the olive oil in a large heavy-duty skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken to the skillet, skin-side down and evenly spaced apart (you may have to do this in 2 batches). Cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, about 6 to 8 minutes. Flip the chicken over and tuck in the lemon slices. Place the skillet in the oven and cook for 40 minutes, till the chicken reaches an internal temperature of 165 degrees. Brush the skin with the honey and continue cooking for another 2 – 3 minutes, watching carefully to avoid burning. Transfer to a serving platter and serve immediately.

**Note: If doubling the recipe cook the chicken in batches in a skillet as above, but after browning transfer to a foil-lined pan or baking sheet before placing in the oven to finish cooking.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Find more “dinner irl” ideas on Pinterest!


  1. Stacy Geisinger on May 21, 2019 at 6:27 pm

    I am definitely making this!!!!!

  2. Amy on May 21, 2019 at 9:26 pm

    Does this cook on the stove or in the oven?? Its not
    Really clear in the directions. Love the idea of tea and lemon for the marinade!!

    • sherisilver on May 22, 2019 at 9:26 am

      Sorry Amy! Will take a look and clarify. You brown the chicken on the stovetop and then finish cooking in the oven! If you double the recipe you’ll brown it in batches on the stovetop but then transfer to a foil-lined baking pan or sheet before placing in the oven to finish cooking.

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