Saturday, April 25, 2009

Honey-Mustard Glazed Chicken

I stumbled upon this recipe and thought I would give it a try. The best thing is you have most of the ingredients on hand. Another great thing is that it's easy to switch things around. You can have turkey instead of chicken, you can make a bunch of drumsticks, a couple breasts or a whole roaster. If you don't like how sweet the glaze is, add a little more Dijon mustard. I hope your family likes it as much as we did.

Honey-Mustard Glazed Chicken

2 pounds of your favorite cut of chicken, boned or boneless*
1 tablespoon cooking oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 recipe Honey Mustard Glaze

Honey Mustard Glaze-- In a bowl stir together:
¼ cup honey
1 tablespoon Dijon-Style mustard
1 tablespoon Worcestershire sauce
1 tablespoon butter, melted.

1. Place chicken, bone side down, in shallow roasting pan. Brush with oil; sprinkle with salt and pepper.

2. Roast chicken, uncovered, in a 325° oven for 1 ¼ to 1 ½ hours or until juices run clear and chicken is no longer pink (170°), brushing with Honey-Mustard Glaze several times during the last 15 minutes of roasting. heat any remaining glaze. Serve warm glaze with chicken.

*Boneless chicken never takes as long to cook, so be sure to adjust your cook time.


No comments:

Post a Comment