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23.2.09

Spiced Honey-Butter Baked Chicken


8-10 Chicken thighs or drumsticks1 stick Salted butter, melted
1/4 cup Honey
1 & 1/2 tsp. unsweetened lemonade Koolaid
3 tsp. Paprika
1 tsp. Black pepper
1/2 tsp. Thyme leaves
1 tsp. Garlic powder
1 tsp. Ground sage
2 tsp. Instant bouillon chicken-flavored granules

Preheat oven to 375 degrees. Lightly spray a casserole dish
with butter-flavored Pam; set aside.

Remove skin from chicken and pierce with a knife
to help ensure internal doneness. Place chicken in a single layer in
casserole dish.

Mix honey into melted butter, and brush or spoon one-half of mix-
ture over chicken. Set the remaining honey/butter aside.

Pour all dry ingredients in a small bowl or cup and mix well. With
a teaspoon, sprinkle one-half of mixture evenly over chicken, and set
the other half aside.

Place in oven and cook uncovered for 30 minutes. Remove from oven
and gently turn chicken with a fork; try not to disturb the top coating
as you turn. Reheat remaining honey/butter in microwave until warm and
liquid, and pour evenly over turned chicken. Sprinkle with remaining
dry ingredients and return chicken to oven. Cook for an additional 30
minutes.

Remove chicken from oven and increase heat to 475 degrees. Baste
by spooning the liquid in bottom of the pan over the chicken until well-
coated, or use a basting bulb. Return to oven and let cook for 7-10
additional minutes, or until chicken is brown and sizzling. Remove from
oven and baste chicken again. Cover with foil and let sit for at least
ten minutes before serving. Serves eight.