Jake and his pal Russ loved this recipe for Honey-Baked Chicken from the ever-awesome More-with-Less Cookbook. Of course, you can never really go wrong with baked chicken. Before I became a vegetarian, baked chicken was one of my favorite things! If you’ve got a vegetarian coming to dinner, make extra marinade and bake some tofu slices (in a separate baking dish, of course). You know why this works? Because margarine is actually VEGAN. Boom. Surprise. Some of you may not have known that, but you do now. If you have an actual vegan coming to dinner, sub in agave nectar for the honey. It’s really the easiest thing in the world, which is great. I would serve this alongside some nice greens…maybe some garlicky broccoli or some sautéed kale or spinach.
3 lb. chicken breasts, cut into fourths
1/3 cup margarine, melted
1/3 cup honey
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon curry powder
- Preheat the oven to 350F.
- Arrange chicken pieces in a shallow baking pan (skin side up, if you’re using breasts with the skin on).
- Combine the margarine, honey, prepared mustard, salt, and curry powder in a bowl. Mix well and pour over the chicken.
- Bake for 1 1/4 hour, basting every 15 minutes and turning the pieces once, till the chicken is tender and browned.
- Serve over rice alongside some tasty veggies.