recipe reviews for:

Honey Baked Chicken

“AFTER our children left home, I had to learn to cook all over again, I began to economize on food purchases by buying some meats in quantity and freezing extras for future menus. My husband especially loves this chicken recipe, which I pared down to fit our life-style today. --Helen Whelan Jarrettsville, Maryland”

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Reviewed: Feb. 20, 2007

I love the honey glaze for this chicken! It's excellent. The only issue I had was that I used skinless/boneless breast (not crazy about bone chicken) so I wasn't quite sure how long to cook it for and had more sauce than I needed. But great recipe!

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Amalade

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Reviewed: Jan. 21, 2007

I often cook for over a dozen people and this makes the main entree simple! And if you make extra dressing, you can heat it up and serve it again without anyone knowing you are serving leftovers!

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slpdocstu

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Reviewed: Jan. 15, 2007

This was so easy and delicious! Thanks Helen - I didn't change a thing and my husband who is very picky about baked chicken LOVED it! Well done!

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BDA Mama

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Reviewed: Jan. 7, 2007

very good! Although I made it twice and I thought using boneless chicken breast was much better.

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Kassy Sutzer

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Jan. 4, 2007

Very easy and very good, a lot of sauce left over but I wouldn't change the recipe, except that I used boneless chicken breasts and they turned out so soft and tender! Just don't overcook or they won't be as soft.

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monie83

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Reviewed: Dec. 18, 2006

This was so-so. I loved the sauce as I was making it, but it didn't seem enough to cover chicken (I reserved maybe an 1/8th cup to glaze) After I had baked it, I poured "drippings" in saucepan with some roux and made a thicker sauce for them, served with rice. Had an Asian taste, different, not bad, but not my favorite. Thanks anyway!

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roxanapeace

Cooking Level: Beginning

Home Town: Baker, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Dec. 6, 2006

It was incredible! I had to alter the amount of the glaze because of my amount of chicken, and I used breasts & drumsticks. I did not know if the drumsticks would turn out as good, but they did! I highly recommend this recipe. I 5 people and everyone ate it up.

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Lyndsey

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Oxford, Mississippi, USA

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Reviewed: Nov. 26, 2006

Great! Had with mashed yams & mixed some of the sauce in with them.

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Tara

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Reviewed: Nov. 23, 2006

Since I was spending Thanksgiving alone this year, I decided to use this recipe and bake a large chicken breast, enough for 2 days. I omitted the mustard, used pure Honey Maple syrup, and had to adjust the baking time a little, but it turned out wonderfully! So juicy and tender! I served it with mashed potatoes and brown gravy, fresh corn and snow peas, dressing, hot buttered biscuits, and Blue Cranberry Sauce (from this site, which is also wonderful!) Now, if I get back to where I can button my pants again, I may have a piece of fresh apple pie later:) Happy Thanksgiving!

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