Honeyed Chicken
Better Homes and Garden Chicken Cooking For Today Copyright 1993
8 chicken drumsticks and/or thighs (about 2 pounds total)
¼ cup finely chopped green onion
¼ cup honey
¼ teaspoon garlic powder
Dash ground red pepper
Rinse chicken; pat dry with paper towels. Arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch. Bake in a 400 degree oven for 30 minutes.
Meanwhile, combine green onion, honey, garlic powder, and ground red pepper. Brush chicken pieces with honey mixture. Return to oven. Bake for 15 to 20 minutes more or till golden brown and chicken is no longer pink.
Makes 4 servings.
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The lead-in to this recipe calls this chicken 'zingy' or maybe 'zippy' but it's neither, IMO. The onions, garlic and red pepper didn't cut through the sweetness of the honey enough for my taste. I haven't really been feeling the love for chicken-on-the-bone lately either. So I rate this as just okay.
TGIF! I'm drained. I'm looking forward to a 3-day weekend. Maybe I'll finally get the recipe archives caught up.
Blast From The Past:Baked Chicken With Honey And Mustard from May 2006. Now that recipe had enough zing to please me.
Question of the Day: What do you like on baked chicken pieces? Just dry spices? Barbecue sauce? Something else? Absolutely nothing?
7 comments:
I usually use a mix of garlic and onion powder, paprika, salt and pepper. Sometimes I add poultry seasoning to that mix as well. Or I use a prepared cajun/creole seasoning blend.
I am not a big fan of sweet sauces on meats. Maybe once every few years I have chicken grilled with sauce on it.
Usually olive oil, salt and pepper, and sometimes garlic powder. That other Baked chicken with honey and mustard sounds really good. I might try that this weekend with chicken thighs. THANKS>
Firstly, congratulations on having another boy. :) I spent all day yesterday with my nephew, delighted.
Secondly, I know you dont often make comments because of time contraints, but your comment on my blog this past week was appreciated; you are so astute and I truly respect your outlook, especially in your last paragraph!
So, thank you!
Lastly, baked chicken with paprika on top is my favorite! xoxo
I love strong indian spices on chicken - tempered with yogurt.
elizabeth
I use dry seasonings, usually one called "Rotisserie Chicken Seasoning". I would like to use a variety of different ones, but most of my bunch want it plain, plain, plain. This one is good, however.
Jan
poultry seasoning or barbeque sauce are what I use most often.
Carribean or Jerk Seasoning and rubbed-on lemon juice is great on chicken pieces!
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