WHEN I was a young girl, this was my oldest sister's Sunday dinner. The tradition has continued, as I make this dish twice a month and my four daughters serve their families with this favorite dish. It has an old-fashioned subtle flavor and the chicken is crisp and brown.
- 1/4 cup butter, melted
- 1/4 cup orange juice
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture. Yield: 6 servings.
Originally published as Honey-Glazed Chicken in Reminisce August/September 2006, p 48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Baked Honey-Glazed Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed May. 12, 2010
"The skin tasted pretty good but the flavor wasn't strong enough to get through to the chicken. Might be better on wings."