Bittersweet Farm Chicken

Bittersweet Farm Chicken

Bittersweet Farm Chicken


Makes 4 servings


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 butter or margarine, divided
1/4 cup lemon juice
1/4 cup orange-flavored liqueur
1/4 cup honey
Grated peel of 1 orange
1 tablespoon soy sauce
Whole cooked baby carrots
Kumquat slices and lettuce leaves for garnish


  1. Preheat oven to 350°F.
  2. Combine flour, salt and pepper in large resealable bag. Add chicken; shake to coat completely with flour mixture, shaking off excess.
  3. Melt 4 tablespoons butter in large baking pan in oven.
  4. Remove pan from oven; roll chicken in butter to evenly coat. Arrange chicken, skin side down, in single layer in pan. Bake chicken 30 minutes.
  5. Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange peel and soy sauce; reserve 2 tablespoons honey mixture.
  6. Remove chicken from oven; turn pieces over.
  7. Pour remaining honey mixture over chicken. Continue baking, basting occasionally with pan drippings, 30 minutes or until chicken is glazed and tender.
  8. Toss reserved 2 tablespoons honey mixture with carrots; serve with chicken. Garnish, if desired.

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