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

Preheat oven to 350°F.
Combine flour, salt and pepper in large resealable bag. Add chicken; shake to coat completely with flour mixture, shaking off excess.
Melt 4 tablespoons butter in large baking pan in oven.
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.
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.
Remove chicken from oven; turn pieces over.
Pour remaining honey mixture over chicken. Continue baking, basting occasionally with pan drippings, 30 minutes or until chicken is glazed and tender.
Toss reserved 2 tablespoons honey mixture with carrots; serve with chicken. Garnish, if desired.

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Bittersweet Farm Chicken