Honey Chicken

In this classic recipe, a flavorful marinade of sherry, cinnamon, honey and lime elevates the standard weeknight roast chicken. It’s not a bad idea to make two chickens worth; you can freeze one in the marinade and defrost the pieces as you need it.

Ingredients

• ½cup dry sherry
• 2 ½teaspoons cinnamon
• ⅓cup honey
• 2tablespoons lime juice
• 1small clove garlic, crushed
• Salt and freshly ground black pepper to taste
• 3 to 3 ½pound chicken, cut in serving pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    904 calories; 55 grams fat; 15 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 11 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 68 grams protein; 276 milligrams cholesterol; 260 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 servings

Preparation

1. Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
2. Pour mixture over chicken pieces, turning pieces to coat well.
3. Refrigerate chicken up to two days or freeze for longer in portions suitable for family’s use.
4. If frozen, defrost; remove from marinade and bake at 350 degrees for 40 to 50 minutes, depending on size of chicken pieces. Baste frequently with marinade and pan juices.