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.



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