Cardamom Honey Chicken

Marinate the chicken: Warm the honey slightly (in microwave or on stovetop), stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes. Preheat oven: to 390°F (200°C). Sear the chicken pieces: Heat olive oil in a large frying pan at medium heat. Sear the chicken for 20 to 30 seconds, skin side down, until golden. Watch carefully, since the chicken skin goes from browned to charred quickly. Bake in oven: Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Cover loosely with foil. Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken. Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil. Let rest: Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy. Serve: with rice, mashed potatoes, or couscous.