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Jezebel Chicken

A sticky-sweet one-pan dinner

From the forthcoming cookbook, Southern Lights, (to be released on June 5, 2023; available now for online preorder via Amazon). We'll deconstruct a classic fruity-sweet Southern Jezebel sauce to amplify what is otherwise a very simple and easy roasted chicken. 

Makes: 4 servings

Prep time: 1 hour (marination time)

Cook time: 55 minutes

Total time: about 2 hours


4 bone-in, skin-on chicken leg quarters

1 pineapple, cored and sliced into 1/2-inch rings or spears

1/4 cup store-bought hot honey

1/4 cup spicy brown mustard

1/4 cup soy sauce

1 tablespoon paprika

1/2 teaspoon garlic powder

1 tablespoon apple cider vinegar

Salt and pepper, as needed

3/4 cup chopped fresh herbs, for serving (such as chives, parsley, and dill)

1 shallot, thinly sliced

Flaky sea salt, for sprinkling on top (optional)


In a large baking dish, arrange the chicken and pineapple in an even layer. Mix together the honey, mustard, soy sauce, paprika, garlic powder, and vinegar in a bowl and pour all over the chicken and pineapple. Rub to coat evenly and put the dish in the fridge to marinate (covered or not), for at least 1 hour and up to 4.

Preheat the oven to 425ºF.

Season everything with salt and pepper. Cover with aluminum foil and roast for 20 minutes. Remove the foil and roast 30-35 minutes more, until cooked through and deeply browned.

Serve the chicken with the drippings, chopped herbs and sliced shallot.