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Honey Baked Chicken I

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"This recipe is over 27 years old. It is a classic dish and a tasty treat for your guests and you to enjoy." — MARBALET

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All about Eggs

Original recipe makes 5 servings Change Servings

1 (2 to 3 pound) whole chicken, cut into pieces
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper

1 egg yolk
1 1/2 tablespoons honey
4 tablespoons margarine, melted

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Directions

Preheat oven to 325 degrees F (165 degrees C).
Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

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OMG! Im sitting down to a sample of this chicken (before I serve it in 30 mins)and I can't believe how delicious it is. I have a knack for making everything taste the same - not this chicken though! I was sick of lemon chicken so this was an awesime and welcome break. I added more garlic, more honey, and a mix of red,black and white peppers, salt, nutmeg, and dry mustard. I also added a tablespoon of dijon to the egg mix. WONDERFUL!!!!

—MMMMFOOD1

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Most Helpful Critical Review

Mar 18, 2011

Wouldn't name this honey baked chicken. Didn't taste the honey & I added more. Kinda bland. I'll use the leftovers for something else.

—BOOKMARKER

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186 Ratings

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Sep 06, 2007

I made this for dinner tonight, and it was excellent! I didn't change a thing, and the chicken smelled wonderful as it was baking, and turned a nice golden color! Got rave reviews from my boys!!(Hubby and son), everyone had seconds. I served it with oven brown potatoes and peas, great meal. Will make again, and again!

—Joey's Mom

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Sep 01, 2006

Loved it with a few changes! I doubled up the garlic, salt, pepper seasoning. A whole chicken is too much for us, so I marinated the rest in the fridge for the next day. For the basting sauce, I used 2 egg yolks, 4x honey and 1 stick butter. This was an absolute hit with the family. I've been asked to make it every week. Thanks for sharing!

—CookinGheri

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Jun 09, 2006

I liked this recipe alot..I even gave it away to two of my friends at work! My boyfriend nearly swallowed the chicken whole it was so good! I added just a little more honey. The thing I like about the recipe is that it is forgiving, you can add, take away or alter it to your liking and it will still be good. I am not an experienced cook, so I like something that I can work with when I try to make dinner.Thanks for the recipe!!!

—RecipeDetective

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Mar 30, 2009

A good easy recipe. I've made this recipe several times and my family enjoys it. I've settled on the following minor changes: 1.) Mix the egg with the salt, garlic powder and pepper in a bowl and dip the chicken into the mixture (rather than rubbing the seasoning on the chicken and then brushing on the egg). It's much quicker. 2.) I double the sauce (except for the butter) and pour whole thing over the chicken. Baste a couple of times while baking 3.) I don't use a whole chicken (just personal preference). I use 5 chicken breasts. Thank you for the recipe!

—Alley

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Jul 30, 2008

I tried this recipe and it was great except that I added my extras to it such as one and a half tablespoons of brown sugar, of course extra garlic and black pepper than the amount said above. It is simple and quick. The oven does the work. You only have to turn the chicken over and brush on sauce once. Just purchase a cut-up chicken from your local store so you don't have to do all that work. Very yummy indeed!

—MRS.DAVIS

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Mar 24, 2008

I bet if this chicken wasn't so dry (my fault for not checking it at 45 minutes), it would've been 100% FABULOUS! I made some changes, due to reading all the reviews. I used 1.25 lb pkg chicken breasts. Didn't measure the spices, and added parsley, cayenne, nutmeg and Penzey's Pasta Sprinkle. I went ahead and used 2 yolks, 2.5 tbs lemon juice, cut the butter to 2 tbs, and upped the honey to just under 1/2 cup. Marinated all day. Baked, covered, at 350 for an hour. Then, I followed Azra's suggestion of letting the chicken sit for a few minutes, and drizzling it with more honey. Trying it before I did that, with all the honey I already used - yeah. FOLLOW THAT TIP! It totally makes the recipe.

—Sumchelle

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Nutrition

Calories
595 kcal
30%

Carbohydrates
5.7 g
2%

Cholesterol
211 mg
70%

Fat
43.5 g
67%

Fiber
0.1 g
< 1%

Protein
42.9 g
86%

Sodium
1190 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Baked Chicken I

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 595
Calories from Fat: 392

% Daily Value *
Total Fat 43.5g 67 %
Saturated Fat 11.6g 58 %
Cholesterol 211mg 70 %
Sodium 1190mg 48 %
Potassium 445mg 12 %
Total Carbohydrates 5.7g 2 %
Dietary Fiber 0.1g < 1 %
Protein 42.9g 86 %
Sugars 5.4g
Vitamin A 15 %
Vitamin C 6 %
Calcium 4 %
Iron 22 %
** Thiamin < 1 %
Niacin 180 %
Vitamin B6 51 %
Magnesium 17 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.