This chicken is one of the best I've ever had. It is one of my most requested recipes.—Lu Montezon, Campbellsport, Wisconsin
- 1 broiler/fryer chicken (3 pounds), cut up
- 1/3 cup butter, melted
- 1/3 cup honey
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
- Cooked rice
- Place chicken, skin side up, in a 13-in. x 9-in. baking pan. Combine all remaining ingredients except rice; pour over chicken.
- Bake at 350° for 1-1/4 hours, basting with the pan juices every 15 minutes. Serve with rice. Yield: 4-6 servings.
Originally published as Honey Baked Chicken in Country Woman September/October 1991, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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