Ingredients Jump to Instructions ↓

  1. 3 1/2 to 4-pound frying chicken, cut up

  2. 1/3 cup honey

  3. 2 teaspoons each grated lemon peel and orange peel

  4. 1/4 cup fresh lemon juice

  5. 1 1/2 teaspoons Dijon mustard

  6. 1/2 teaspoon curry powder

  7. 1/2 teaspoon ground ginger or 1 teaspoon minced fresh ginger

  8. 1 large orange (unpeeled), ends trimmed

  9. 10x15" rimmed baking pan. In a small bowl, stir together the honeey, lemon juice, orange peel, lemon peel, mustard, curry powder and ginger. Brush half the mixture over the chicken pieces. Bake, uncovered, in a

  10. 375 F oven,uncovered, for 30 minutes, basting occasionally,with pan juices. Then turn chicken over and brush with remaining honey mixture. Continue to bake, basting occasionally, until chicken is browned and meat near thighbone is no longer pink when slashed (about 30 more minutes).

  11. 1/4" slices. Tuck orange slices around chicken. Spoon juices over all. Makes

  12. 4 or 5 servings.


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