This healthier version of Honey Baked Chicken is hearty and filling, but healthier than the original recipe which calls for a whole stick of butter. Serve with steamed broccoli and brown rice for a meal the whole family will love.
Healthier Honey Baked Chicken
Recipe submitted by Jeanette Barrow
Prep: 15 minutes
Cook: 1.5 hours
One whole fryer chicken, cut up
1/4 cup coconut oil
1/3 cup honey
2 Tbsp yellow mustard
1.5 Tbsp yellow curry
1/2 Tbsp freshly cracked pepper
1 tsp salt
Preheat oven to 400°F. Arrange chicken skin-side-down in a 9X11" baking pan
In a microwave safe bowl or on stove top in saucepan heat coconut oil, honey and mustard. Heat until liquid and stir. Add in curry, pepper and salt. Drizzle all over top of chicken.
Cook chicken for 30 minutes at 400°F then remove. Reduce heat to 350°F, flip chicken so skin is facing up and put back in oven. Continue to cook at 350 for one more hour, basting with the juices from the bottom of the pan every twenty minutes (three times total). Once chicken is finished it should be golden brown on top, fragrant, and should have an internal temperature of 165°F.
Remove chicken from pan to serving platter reserving liquid from the bottom of the pan in a clear measuring cup. Using your baster, render the fat that settles at the top of the measuring cup and discard. Pour remaining juices into a gravy boat and use as a glaze for the chicken and a dressing for your brown rice.