Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light January 2000

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Remove and discard giblets from the chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

  • Combine honey and remaining ingredients. Rub honey mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.

  • Place chicken, breast side up, on a foil-lined broiler pan. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 400° for 30 minutes; cover loosely with foil. Bake an additional 40 minutes or until the thermometer registers 180°. Let stand for 10 minutes. Discard skin.

Nutrition Facts

273 calories; calories from fat 27%; fat 8.2g; saturated fat 2.2g; mono fat 3g; poly fat 1.9g; protein 31.2g; carbohydrates 19g; fiber 0.2g; cholesterol 95mg; iron 2.4mg; sodium 241mg; calcium 37mg.
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