HONEY MUSTARD CHICKEN
1 whole chicken, cut up or about 8 pieces of chicken – drumsticks, thighs, and/or breasts (cut in half)
1/2 cup honey
1/3 cup prepared yellow mustard
1/2 – 1 tsp. curry or ginger powder – optional
Line a 9 X 13 pan with foil – see note below. Spray with Pam or grease lightly. Lay chicken in pan, skin side up in a single layer – there should be a bit of space between each piece – do not crowd pieces.
Bake at 350 F. for about 20 minutes. Drain any fat which has accummulated. Mix honey, mustard and spice, if using. Spoon over the chicken and continue to bake for about another 40 to 50 minutes or until done, basting once or twice. Tilt pan and skim any accumulated fat. Serve sauce over rice.
This is so easy and it is one of our family’s very favourites.
1. To line a pan with foil: Turn the pan upside down and mold the foil around it. Flip back over and fit the molded foil into the pan. This is very quick and easy and prevents poking holes in the foil as you try to press it into the corners.
2. You could use skinless chicken if you prefer. Be sure to baste often. If using boneless cooking time will be less.