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August 2, 2011
Honey Orange Chicken
Poultry Classics
Prep time:
15 minutesbaking time:
1 hour“Grandma always bought the biggest fryer available for her Sunday chicken dinner.”
Ingredients
Serves 4
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (3 1/2- to 4-pound) frying chicken, cut into serving pieces
- 8 tablespoons (1 stick) butter, divided
- 1/4 cup lemon juice
- 1/4 cup orange-flavored liqueur or orange juice
- 1/4 cup honey
- Grated zest of 1 orange
- 1 tablespoon soy sauce
- Cooked baby carrots
Directions
1
Preheat oven to 350°F. Combine flour, salt and pepper in large resealable plastic bag. Add chicken pieces and shake bag to coat pieces completely with flour mixture, shaking off excess.
2
Melt 4 tablespoons butter in large baking pan in oven.
3
Remove pan from oven; roll chicken pieces in butter to evenly coat. Arrange chicken, skin side down, in single layer in pan. Bake chicken for 30 minutes.
4
Melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange zest and soy sauce; reserve about 2 tablespoons of this mixture.
5
Remove chicken from oven; turn pieces over. Pour remaining honey mixture over chicken. Continue baking, basting occasionally with pan drippings, until chicken is glazed and tender, about 30 minutes.
6
Toss reserved 2 tablespoons honey mixture with carrots; serve with chicken. Garnish with kumquat slices and lettuce, if desired.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
When a recipe called for orange or lemon zest, Grandma was always careful to grate just the outer, colored part of the peel. The white pith contains harsh-tasting oils that she didn't want to interfere with the flavor of her dishes.
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