Time 1h30m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack. Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl. Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher’s twine. Brush the outside of the chicken with about half of the honey glaze. Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.
Time 2h15m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan. In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter. Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Time 30m Yield 5 servings plus 3 cooked chicken breast halves. Number Of Ingredients 9 Steps:
Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.
Time 45m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken. Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Time 1h10m Yield 6-8 pieces, 6-8 serving(s) Number Of Ingredients 6 Steps:
In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. Stir. Refrigerate for one hour or the day before for easy preparation for busy parents! Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil. Rinse chicken, pat dry and place in prepared pan. Pour marinade over chicken. Bake, uncovered, at 375 degrees for 1 hour until slightly browned. Pour extra liquids from pan in gravy bowl to serve along side.
Time 1h20m Yield 4-6 servings. Number Of Ingredients 7 Steps:
Place chicken, skin side up, in a 13x9-in. baking pan. Combine all remaining ingredients except rice; pour over chicken., Bake at 350° for 1-1/4 hours, basting with the pan juices every 15 minutes. Serve with rice.
