Honey Glazed Chicken

This past weekend, my sister came to town to visit. As per usual, I spent the entire week leading up to her arrival planning the daily menus. Friday night had to be a fabulous family dinner. And, her boyfriend is a very good eater. What's even better is that he had never been to a Shabbat dinner. Oh boy he had no idea what was coming. I didn't want to do a plain roasted chicken, I had to wow him. I found a fabulous recipe from Food and Wine for a honey glazed chicken that looked pretty great. Of course, I had to give it my own little twist. The honey glaze creates a beautiful, crunchy, golden skin that totally melts in your mouth. Over a bed of onions cooking in veggie broth and the chicken juices, this is the PERFECT Friday night chicken dinner!!! Plus the leftovers make great chicken sandwiches and chicken salad!

What you'll need (this feeds about 6 hungry people):

2 chickens, cut up (ok, get it pre-packaged from the market)

1/2 cup honey


4 garlic cloves, minced


4 tablespoons fresh lemon juice


2 teaspoons Dijon mustard


1 teaspoon sweet paprika


1/2 teaspoon cayenne pepper


Salt and freshly ground black pepper

2 large onions, sliced

1/2-3/4 cup low sodium veggie broth

1. Preheat the oven to 425*. In a large roasting pan, placed the sliced onions, creating a bed for the chicken to sit on. 

2. Place the chicken on top of the onions, packing in quite tightly. Using a VERY sharp knife, create 2 slits in each piece of chicken (this will let the glaze drip through and keep the chicken very moist). As the chicken is waiting to be glazed, sprinkle the salt and pepper over the tops of each piece. 

3. In a medium bowl, add the honey, garlic, lemon juice, mustard, paprika, and cayenne pepper. Whisk together and, using a pastry brush, paint each piece of chicken with the glaze. Add the veggie broth to the bottom of the pan.

4. Bake for 15 minutes. After 15 minutes, pull out the pan and glaze the chicken again, and use a turkey baster to baste the tops of the chicken with the juices under the onions. Bake for another 10 minutes.

5. Repeat the step above one or two more times, in 10 minute increments (or until the chicken is cooked all the way through).

6. Serve immediately (I served it with mashed cauliflower, rosemary potatoes, and green beans)!!!

enjoy :)