Honey baked chicken

This easy baked honey chicken recipe is adapted from the More with Less Cookbook.  I love baked chicken drumstick recipes, because the dark meat is less likely to dry out if your dinner is delayed for some reason.  Baking chicken can be sort of intimidating the first time you try it, so it’s great to start with a recipe like this; you don’t have to worry at all about your chicken dinner being undercooked.  Baking a chicken that’s not cut up is a great thing to do when you have a little more confidence in the kitchen; not that it’s hard, but it is a little more mysterious until you’ve done it a couple times.

Honey Baked Chicken

Preheat oven to 350 degrees.  Start some rice in your rice cooker.

3 pounds of chicken parts with bones and skin

Place chicken in a glass baking dish.  I like to use thighs and drumsticks; they have more flavor and don’t get dried out in the oven.

Melt together:

1/3 cup butter
1/3 cup honey
2 tablespoons prepared mustard ( I use good old French’s Yellow but if all you’ve got is fancy mustard that should work fine)
1 teaspoon salt
1 teaspoon curry powder (if your curry powder has salt, cut back on the other salt in this recipe)

(One time, I was out of curry powder, so I used half a teaspoon of barbecue seasoning and half a teaspoon of sate seasoning. I liked it so much, I haven’t actually gone back to using curry powder.)

Pour this mixture over the chicken.

Bake chicken for 75 minutes, basting every 15 minutes if you remember and have time.  If you don’t baste it more than once or twice, it will still be very tasty. Serve with rice, making sure to spoon some of the sauce onto your rice.

I love to collect easy baked chicken leg recipes, because they’re a great way to get dinner on the table quickly and cheaply. When I make this chicken, I pop it in the oven, and leave for an hour. When I get back home, it’s ready to go, and all I need to do is throw together a salad or vegetable.