1 teaspoon garlic powder or 2 cloves minced garlic
1 teaspoon dried parsley or 2 tablespoons minced fresh Italian parsley
2 (3- to 3-1/2-pound) broiler chickens, cut into 8 pieces (ask your butcher to do this)
Makes:6 to 8 servings
We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This crowd-pleasing honey-mustard chicken by Rachel Harkham is as versatile as it is easy to make. Serve it alongside a simple salad and some boiled potatoes and you’ll make lots and lots of friends.
1Preheat the oven to 350°F and arrange a rack in the middle. Place the mustard, honey, oil, salt, garlic, and parsley in a medium bowl and whisk until evenly mixed. Pour over the chicken and turn the pieces to evenly coat.
2Place the chicken skin-side down in a large casserole or 13-by-9-inch baking dish. Bake, turning occasionally, until cooked through, about 45 minutes to 1 hour.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.