Honey Citrus Chicken
|Frying chicken||4 Pound, cut up (1 In Number)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||2 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Ground ginger/1 teaspoon minced fresh ginger||1⁄2 Teaspoon|
|Orange||1 Large, ends trimmed (Unpeeled)|
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken and pat dry; then place, skin side down, in a 10 by 15-inch rimmed baking pan.
In a small bowl, stir together honey, lemon peel, orange peel, lemon juice, mustard, curry powder, and ginger.
Brush half the mixture over chicken pieces.
Bake, uncovered, in a 375° oven for 30 minutes, basting occasionally with pan juices.
Then turn chicken over and brush with remaining honey mixture.
Continue to bake, basting occasionally, until chicken is browned and meat near thighbone is no longer pink when slashed (about 30 more minutes).
Transfer chicken to a platter.
Cut orange in half lengthwise; then cut crosswise into 1/4-inch slices.
Tuck orange slices around chicken.
Spoon pan juices over all.