"The belly rules the mind."--Spanish Proverb

Honey Roasted Chicken Recipe

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This recipe for Honey Roasted Chicken, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Heemstra Sanchez
Added: Wednesday, February 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds of chicken breasts or thighs or both (estimate one chicken breast per person and maybe 2 thighs per person)
1/2 cup (1 stick) butter
1/2 cup chopped onion
2 large garlic cloves,finely chopped
1/2 cup Dijon-style mustard
1/2 cup honey
1/4 cup raisins
2 tbsp. mango chutney, finely chopped
1 rounded tsp. curry
1 tsp. salt

Directions:
Directions:
Rinse the chicken pieces and dry with a paper towel. In a saucepan, melt the butter. Add the onion and garlic and sauté for about 5 minutes until softened. Add the rest of the ingredients (except the chicken) and stir until combined. Dip each chicken piece into the butter/honey mixture, coating the chicken completely. Place the chicken skin side up in a shallow baking pan. Do not let the chicken pieces touch each other. Pour the remaining sauce over the chicken. Place the chicken in a cold oven and set the temperature to 400 degrees. Bake for about an hour or until thoroughly cooked.

Preparation Time:
Preparation Time:
no long.
Personal Notes:
Personal Notes:
Another of Linda's favorite crowd dishes (and one of my favorites also). She usually serves it with rice (maybe a little chopped parsley) and fresh green beans. An excellent buffet dish.

 

 

 

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