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Bittersweet Farm Chicken

l cut-up chicken
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
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. In large baking pan, place 4 tablespoons of the butter and heat to melt. Roll chicken in butter to coat all sides and arrange, skin side down, in single layer.
3. Bake in 350°F. oven for 30 minutes.
4. 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.
5. 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.
6. 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.