Honeyroast Chicken
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
45
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1810 g
Butter1 cup
Yellow Onion (minced)2 large
Garlic (cloves, minced)1 cup
Dijon Mustard1 cup
Mild Honey1 tsp
Salt2 tbsps
PeachDirections:
1
To make sauce: Melt butter in a heavy 1 1/2 to 2 quart saucepan over medium heat
2
When bubbling, saute onion and garlic until softened, 3 to 5 minutes
3
Add remaining ingredients except chicken and stir until combined
4
Heat until warm throughout and set aside to cool slightly
5
To prepare chicken: Rinse and pat each chicken dry
6
Cut each chicken into 8 serving pieces as directed
7
(Reserve and freeze backs for stock
8
) Dip each piece in honey mixture, coating chicken completely
9
Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans
10
Spoon any remaining sauce over chicken
11
To bake: Place chicken in a cold oven, turn heat to 400 degrees F and bake 1 hour
12
If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time
13
To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled