Reviewed: May 3, 2009

With my changes it was great. I was going to just put some chicken in the oven but decide to check here for a recipe. The chicken was already seasoned with salt, pepper, and garlic powder when I decided to make this recipe. I double the recipe; I added the zest of one lemon plus the juice, and one clove of chopped garlic. I too will reduce the amount of butter by half it was too much. I will make again exactly like l made it this time. It seems like the chicken would be very bland without the changes.

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jbuckyard

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Reviewed: Feb. 1, 2009

This recipe was a complete disappointment.The chicken was dry and the smell from the sauce actually made me neauseous. The only adjustment I made was to half the reccomended amount of butter as this is what many other suggested. I will never be making this again.

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mandy_melanson

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Reviewed: Jun. 28, 2008

I gave it three stars because it was very moist, but taste-wise it was missing something. I also added french fried onions about 5 min. before the end of baking time and only baked it for 30 min. The sauce is a bit bland, I probably won't make it again

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spirited1973

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Reviewed: Mar. 8, 2008

The chicken is very moist, but not what I was expecting. Thanks for letting me try it.

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shelley

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Reviewed: Nov. 4, 2006

This recipe is not for picky eaters. I would not make it again. Thanks for sharing!

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cj

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Reviewed: Oct. 24, 2006

I also cut down the butter by a lot, used chicken breasts, and added one golden delicious apple to the recipe. It was a tasty dish, but I would imagine the dish being bland if it did not have the apple in it. I also think the sauce was enough, even with a couple tablespoons of butter, but that could be because I used really good honey--which may make a difference, I am not sure. I served it with brown rice in which I added some sage and raisins!

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Nakiya

Cooking Level: Beginning

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Reviewed: Sep. 6, 2006

This did not turn out well at all for me. I used chicken breasts and they got very dry and chewy--I think 1 hour was too long to bake! I agree that the sauce was greasy (and I even used less butter) and didn't have much flavor. I don't recommend this. Sorry.

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KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: May 2, 2006

Was as expected -- moist and mildly flavored chicken. Was looking for just that -- something with just a little flavor, but not too much, as I was serving it with tortellini in a brown-butter sage sauce, which had enough flavor and aroma to carry the meal. Chicken was good and moist. Turned up heat toward end to get it to brown a bit. Was a lot of prep for not much return, though, so I probably wouldn't make it a staple.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 20, 2006

Very good recipe, I used chicken breasts instead of bone-in chicken. Turned out very good!

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Christine

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2006

Can't get much easier than this. Great flavor. We were very pleased with this. Reheated well the next day, too. We will definitely make this again!

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NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

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Reviewed: Mar. 23, 2006

I also used chicken breasts for this one. I felt the sauce was a little too thin and could have used more flavor. If I did this one again, I might brown the chicken and add a mixture of cornstarch and water to the sauce to give it more consistency.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 23, 2006

A wonderful dish. My girlfriend and I prepared this meal for 13 people and not one of them stopped eating until their belts were loosened. Bravo. Try adding some shaved lemon peel to it.

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kelmon

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Fremont, California, USA

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Reviewed: Dec. 15, 2005

Delicious! When we baked the chicken we also added some apple slices and chopped dates, it's a great recipe!

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Andrew V.

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Reviewed: May 17, 2005

We weren't crazy about this one. It wasn't bad, but it wasn't that good either. It was easy and I had all the ingredients on hand. I did use chicken breasts, instead of bone-in chicken - but that was the only change I made. The 1/2 cup of butter made it fairly greasy, and the sauce was so thin, it just didn't do much for the chicken. I probably won't be making it again.

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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 28, 2005

my and dh loved this, will make again, one of my favs

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JADRIAN

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Reviewed: Apr. 19, 2005

Everyone liked this! I did cut the butter in half and still had plenty of sauce - maybe it depends on the size chicken pieces you're using (I cooked drumsticks). I followed the advice of another reviewer and turned the oven up to 375 for the last 15 minutes to brown the chicken more.

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tracylynn

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Reviewed: Apr. 4, 2005

Excellent!! Very moist and full of flavor!! This is one recipe that I will make over and over again. The sauce is wonderful!! I turned the oven up to 375 degrees the last l5 minutes of bake time, just enough to brown the top of the chicken. Top with sauce when serving. Great with baked potatoes. Very easy and quick recipe. Thanks for sharing.

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