Honey Baked Chicken

It's a miracle! I found another food that GG will eat. Actually, inhale!

Honey-Baked Chicken is a longtime family favorite from the More With Less Cookbook. I haven't made it in ages. Why? Well, in my less-frugal days, I'd buy chicken breasts and just plop 'em in the baking dish. These days I actually have to CUT UP a chicken. Horrors. I got out my trusty Betty Crocker and tried to follow the photos. It worked. Sorta. Tasted good, despite how the rib bones de-connected from the leg bones. [Hum along if you know the song. And, yes, I realize that rib bones aren't actually connected to leg bones. Um, I don't think.]

Anywhoo...this recipe is awesome and GG loved it. What more could one ask?? (Today at lunch we ate it for leftovers and he kept nabbing chunks of chicken from MY plate.)

Honey-Baked Chicken
from More With Less Cookbook

Preheat oven, 350.

Arrange in baking pan:

1, 3lb fryer, cut up
(If you cheat and use chicken breasts, that'll work, too...but it might make me jealous. And forget that idea if you have a newly-arrived 3yo from China; he only wants dark meat and/or skin.)

Combine and pour over:

1/3 c. margarine, melted (I use less and sub in some butter)
1/3 c. honey
2 T. prepared mustard
1 t. salt
1 t. curry powder

Bake 1 1/4 hours, basting every 15 minutes, til chicken is tender and nicely browned. (I just turn chicken pieces over. And over. And over. When I remember.) Serve with rice; my family loves to pour the juicy stuff over the rice.