Honey Baked Chicken Recipe

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This chicken is one of the best I've ever had. It is one of my most requested recipes.—Lu Montezon, Campbellsport, Wisconsin
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 serving (8 ounces) equals 397 calories, 24 g fat (10 g saturated fat), 115 mg cholesterol, 628 mg sodium, 16 g carbohydrate, trace fiber, 28 g protein.


  1. Place chicken, skin side up, in a 13-in. x 9-in. baking pan. Combine all remaining ingredients except rice; pour over chicken.
  2. 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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Reviewed Jan. 27, 2014

"This really is simple and sooooo tasty - my three year old ate it with no hassle, so that tells you how delicious this is! I had all the ingredients, but I didn't put the exact amounts of everything - still turned out lovely. Chicken (I used leg/drumstick and thigh pieces) cooked moist and incredibly flavoursome. Very quick to put together, then just leave it in the oven to cook. Highly recommended."

Reviewed Jul. 18, 2012

"Excellent recipe. I love that it is quick and easy to prepare. Chicken was very flavorful & my family loved it. Definitely a keeper."

Reviewed Feb. 19, 2011

"My family loved the taste of this recipe. The recipe is very simpleand easy to make. The chicken was very moist and flavorful, the sauce was delicious, and the aroma made the house smell like a festive holiday season. We served it with potatoes instead of rice and are looking forward to trying it with the rice."

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