Bittersweet Farm Chicken
|All purpose flour||1⁄2 Cup (8 tbs)|
|Frying chicken||4 Pound, cut into serving pieces|
|Butter/Margarine||8 Tablespoon, divided|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Orange flavored liqueur||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Orange zest||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Whole cooked baby carrots||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Preheat oven to 350°F.
Combine flour, salt and pepper in large plastic bag.
Add chicken pieces, a few at a time, to bag; shake to coat completely with flour mixture.
Melt 4 tablespoons of the butter in large baking pan.
Roll chicken in butter to coat all sides; arrange skin side down in a single layer in pan.
Bake 30 minutes.
Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat.
Stir in lemon juice, liqueur, honey, orange zest and soy sauce; reserve 2 tablespoons of the mixture.
Remove chicken from oven; turn pieces over.
Pour remaining honey mixture over chicken.
Continue baking, basting occasionally, 30 minutes or until chicken is glazed and tender.
Toss reserved honey mixture with cooked carrots; serve with chicken.
Garnish as desired.