Honey Citrus Chicken
|Frying chicken||3 1⁄2 Pound, cut into pieces (1 Chicken)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||2 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Ground ginger/1 teaspoon grated fresh ginger||1⁄2 Teaspoon|
|Orange||1 Large, unpeeled|
Arrange chicken, skin side down, in a greased 10 by 15-inch rimmed baking pan.
In a bowl, stir together honey, lemon peel, orange peel, lemon juice, mustard, curry powder, and ginger.
Brush half of honey mixture over chicken pieces.
Cut orange in half lengthwise, then cut crosswise into 1/4-inch slices.
Tuck orange slices around chicken.
Bake, uncovered, in a 375° oven for 30 minutes; then turn chicken pieces over and brush with remaining honey mixture.
Bake for 20 more minutes or until meat near thighbone is no longer pink when slashed.
Serve with orange slices and pan juices.