Quite sweet (for a dinner rice in my opinion), but I combined it with chicken cooked with the jerk rub, and the two complimented each other wonderfully.

Very tasty! I (unfortunately) bought the wrong kind of meat (shank) and tried this recipe on it, and it came out wonderful -- as wonderful as shank can be ;).

First of all, I was disappointed that the chicken came out more like oregano-honey chicken than anything. The lemon was only a faint accent, nothing major though. Secondly, while I basted the chicken thighs regularly (about 4 times in the 45 min of cooking), they still came out dryer than breasts typically are. I recommend that the chicken be soaked in the lemon juice for a short time before cooking, and that maybe only 2T of honey be used. Secondly, I typically cook chicken for 45 minutes, but I rotate it every 15. I was hoping that it would come out crispy as someone claimed it had, but all I had was dry chicken. I really hate to leave a poor rating on this recipe, because it has the potential of being great. But not only is it misnamed (with barely a hint of lemon), but either my oven or the instructions went horribly wrong, and produces very dry chicken thighs (I prefer thighs because breasts always seem to be so dry).

I'd eaten goose once before, and I've heard it's a very moist and tasty bird (as it was my first time). I cooked it, really resisting the urge to cover it... but it came out very dry; it was almost as dry as a turkey. The flavor was nice though.