Baked chicken with a soy-citrus-honey glaze, served with cooked baby carrots seasoned with a small amount of reserved glaze mixture.

Bittersweet Farm Chicken

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper

l cut-up chicken
8 tablespoons butter - divided use
2 tablespoons julienne orange peel
1/4 cup lemon juice
1/4 cup orange-flavored liqueur
l tablespoon soy sauce
1/4 cup honey
16 whole cooked baby carrots

1. In plastic bag, mix together flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat all sides.
2. Preheat oven to 350°F (175°C).
3. In large baking pan, place 4 tablespoons of the butter and heat to melt.
4. Roll chicken in butter to coat all sides and arrange, skin side down, in single layer.
5. Bake in oven for 30 minutes.
6. In small saucepan, place remaining 4 tablespoons butter and melt over medium heat. Stir in orange peel, lemon juice, liqueur, soy sauce and honey. Set aside 2 tablespoons mixture.
7. Remove chicken from oven, turn and pour orange-honey mixture over chicken. Return to oven and bake, basting occasionally, 30 minutes longer or until chicken is glazed and fork can be inserted with ease.
8. Add reserved orange-honey mixture to carrots and serve with chicken.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.