Honey Chicken
(
Loading ...Recipe
Honey Chicken
A tasty and economical way to feed a crowd during the holidays, this chicken dish is sweet but never cloying.
Times
- Prep Time : 5 min min
- Ready Time : 5 min
Servings
4 servings
Ingredients
- 1 chicken, about 3 1/2 pounds, cut into 8 pieces
- 3/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
Directions
Preparation
- Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
- Rinse chicken, pat dry and place in prepared pan.
- In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper and pour over chicken.
- Bake, uncovered, at 375 degrees for 1 hour until slightly browned.
Contributed by: Quick & Kosher, Jamie Geller
Despite its name, this chicken is not too sweet. The olive oil, soy sauce, garlic and pepper temper the honey perfectly.
Video
About Jamie Geller
comments
16 Responses to Honey Chicken
Leave a Reply
Posted in
Uncategorized
Meat , Main , Rosh Hashanah, Shabbat , 15-minute Prep , American, Ashkenazi , Gluten Free , Chicken , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
Do I have to use the oil?
Hi Susie, you don’t HAVE to use anything
should be ok if you omit it. Try it and let us know.
simple, sticky and sooo good!
cld this chicken be served at room temp (ie shabbat lunch)? Thanks!
Hey Marcy – if you like your chicken on the bone at room temp then yes absolutely
Hi! Can I use garlic paste instead of garlic powder? Thank you
Hi Anora – the garlic here really just lends a very subtle layer of flavor so that this dish is not overly or annoyingly sweet – so yes the paste would work – just add according to taste
Yum! saw this recipe in your cookbook at my sister’s house and made this chicken for her. I prepared the chicken and then put it in the freezer, covered. Then took it out of the oven 2 days later and baked it. Came out really really good, and tasted a little Chinese. Thanks for this awesome and easy recipe!
The recipe looks wonderful. I am thinking of making it for Rosh Hashanah dinner. Do you think I can use boneless chicken breasts and pieces without the skin? Nobody eats the skin so I hate to marinate it and then throw it out with all the flavor.
yes absolutely! the most important thing though is be sure not to overcook your chicken breast cutlets — that goes for any recipe though, not just this one
This chicken was delicious! With Friday nights getting earlier, I will be having more company and this is a perfect saucy chicken to make. Very easy too.
So delicious! Every Shabbos I make this everyone always loves it, children love it too which is fantastic! Thanks for the quick and yummy recipe!
Excited just found your awesome site and absolutely love and appreciate everyone that shares. There are so many new recipes I need to try which one for Shabbos first :0) ? I feel like a little girl, I’m so excited…Thank you for being who G-d wants you to be .
Thank you, thank you, thank you! What a beautiful touching compliment. It means a lot that you took the time to share with us and comment. So happy you discovered our site please explore, enjoy and comment away!
This chicken was very good. I made two trays. One I baked right away after pouring on the sauce. The second tray I made the sauce for and refrigerated the sauce overnight before pouring on the chicken. I saw a difference right away. The sauce was much thicker and stuck on the chicken better. Both versions came out good but the one with refrigerated sauce came out amazing and with perfectly glazed chicken!!
I love this tip!!! I will start to use it myself!