Thursday, October 20, 2011

Honey Baked Chicken


I love new friendships. I love it that even when two couples are so distinctly different they can have so much in common as well. Our new friends Rachel and Matt are lovely people, super nice, and just a few doors down from us. We often end up walking our dogs together, and no matter what we end up doing, we always have a wonderful time with them.

Joel and Matt have been having a fantastic time preparing their "Go Bags" (you know, in case zombies attack), and Rachel and I have fun hanging out, too. She likes to cook and bake, too, but so far we haven't actually made anything together. We usually end up making a cup of tea and just sitting and talking (which is wonderful for a stay-at-home mom like myself!). We have plans to do some sugar cookies together, soon, though! The other week they brought dinner over to our house (it's more baby-eating friendly here) and she made a fantastic dish that she said I could share with you.

This chicken is super moist, and super tasty. I've actually made it twice (once with drumsticks and once with thighs) since she made it for us, so that means we've eaten it three times in the last three weeks. It's easy to prepare, and it looks as fantastic as it tastes. I hope you make it soon!

If you are looking for other delicious and easy chicken dishes, check out my recipe box!

Honey Baked Chicken

by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Keywords: bake entree chicken honey
Ingredients (4 Servings)
  • 1/3 cup butter, melted
  • 1/3 cup honey
  • 2 Tbsp mustard
  • 1 tsp salt
  • 1 tsp curry powder
  • 3 lb chicken (legs, thighs, or any combo of chicken with skin and bone still attached)
Preheat oven to 350 degrees.
In a small bowl, whisk together the butter, honey, mustard, salt and curry.
Arrange chicken pieces into a baking dish.
Pour the sauce over the chicken and place the pan in the oven.
Bake for approximately 1 hour 15 minutes, basting the chicken with the sauce every 15 minutes.
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  1. Excellent recipe. I loved it

  2. I've been told that I'm allowed to make this recipe again. Thanks so much. It was delicious

    1. Haha that's awesome. :) Glad it went over well!

  3. What kind of mustard did you use?

    1. Any kind of mustard you happen to have on hand will work just fine!

  4. Do you think this would work well with a whole chicken too??

  5. Replies
    1. Nope! Keep it uncovered, that will help you get that gorgeous golden brown skin!


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