Friday, October 9, 2009

Finger Lickin Good - Honey Baked Chicken

I have been working on my recipes in the test kitchen at the Cooking and Hospitality Institute with Chef Brian Karam. He has been a great help and resource in fine tuning my collection but this chicken recipe was a hit, no adjustment necessary! Usually I have leftovers to bring to my husband, but nothing was left, sorry Mark!

Honey Baked Chicken
Serves 4

1 tablespoon olive oil
1 (3 pound) whole chicken, cut into pieces
½ cup extra-virgin olive oil
½ cup honey
¼ cup prepared mustard
1 tablespoon Kosher salt
1 teaspoon cayenne pepper
1 teaspoon rosemary

Preheat oven to 350°F.
Heat a large sauté pan over medium high heat for one minute.
Add olive oil and heat another minute.
Sear chicken in pan over medium high heat until browned.
Place chicken pieces in a shallow baking pan, skin side up.
Combine extra-virgin olive oil, honey, mustard, Kosher salt and cayenne pepper and pour the mixture over the chicken.
Bake for 1¼ hours, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear (internal temperature 165°F).

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