Chicken with Honey-Soy Glaze
- Yield servings
- 4 whole chicken legs
- 1/2 cup butter
- 1/3 cup balsamic vinegar
- 4 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon paprika
- 1 teaspoon pepper
- 1 teaspoon crushed dried rosemary
- 1 teaspoon fresh thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 -- Parsley sprigs (garnish)
Place chicken in a 13-in. x 9-in.x 2-in. glass baking pan sprayed with cooking spray. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 degrees F for 1 hour then raise temp to 375 for last 1/2 hour or until juices run clear, basting occasionally. Serve with Yukon Gold mashed potatoes and baby carrots (recipes follow)
2 lbs Yukon Gold Potatoes whipped or mashed with
1/2 cup butter
cream to moisten (approximately 1/3 cup)
1/2 teaspoon salt or to taste.
Peel, dice and Boil potatoes until fork tender, drain, add salt, butter and cream taking care not to add too much cream.
Steam 2 pounds of baby carrots until fork tender, and then add to chicken pan to roast with the chicken.