Paula Deen Baked Sticky Honey Chicken

Paula Deen baked sticky honey chicken turns a whole 3-pound chicken, honey and Dijon mustard into a glossy, golden roast chicken in 55 minutes. This easy honey mustard chicken dinner fits Sunday dinner, weeknight dinner and holiday table menus, and it feeds 3 to 4 people.

Toss the chicken through the honey, mustard, butter and lemon mixture until every inch is coated, because that coating becomes the sticky glaze. Skip the thorough tossing and you get pale patches with no shine.

Paula pulls the chicken when an instant-read thermometer hits 165°F, so you never have to guess about doneness or dry out the breast. She also roasts carrots, parsnips, radishes and red onion right alongside it, which turns one pan into a full meal.

Paula Deen Baked Sticky Honey Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

520

kcal

Honey, Dijon, butter and lemon coat the whole chicken and bake into a sticky, deep golden skin over juicy meat. The sugars in the glaze caramelize as it roasts, so the skin turns shiny and a little tangy.

Ingredients

• Nonstick cooking oil spray
  

• One 3-pound chicken
  

• kosher salt and freshly ground black pepper
  

• 1/4 cup honey
  

• 1/4 cup Dijon mustard
  

• 1/2 stick melted butter
  

• Juice of 1 lemon
  

Directions

• Preheat and prep: Preheat the oven to 350°F, then line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray so the glaze won't stick.
• Season the chicken: Sprinkle the 3-pound chicken on both sides with kosher salt and freshly ground black pepper. Then set it aside while you mix the glaze.
• Mix the glaze: Combine 1/4 cup honey, 1/4 cup Dijon mustard, 1/2 stick melted butter and the juice of 1 lemon in a large bowl. Whisk until it looks smooth and evenly blended.
• Coat the chicken: Toss the chicken through the glaze mixture, then place it skin-side up on the prepared baking sheet. Sprinkle with a little more salt and pepper, and tie the legs together with cooking twine if you like.
• Bake until done: Bake for about 40 minutes, until an instant-read thermometer reads 165°F. The skin should look deep golden and sticky by then.
• Make it a meal: For a one-pan dinner, use a roasting pan instead of a baking sheet. Surround the chicken with carrots, parsnips, radishes and red onion, then bake as directed.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know the honey chicken is done?

Slide an instant-read thermometer into the thickest part of the thigh without touching bone. It should read 165°F, which takes about 40 minutes at 350°F for a 3-pound bird.

Can I use chicken pieces instead of a whole chicken?

Yes, the glaze works on thighs, drumsticks or breasts too. Pieces cook faster than a whole bird, so start checking the temperature early and pull each piece at 165°F.

How long do leftovers keep?

Store the chicken in an airtight container in the fridge for up to 3 days. Reheat it in a 350°F oven until warmed through, since the microwave can make the skin soft.

Can I make the glaze ahead of time?

You can whisk the honey, mustard, butter and lemon juice a few hours ahead and keep it covered in the fridge. Warm it briefly if the butter firms up, then toss the chicken just before baking.

What is the best way to roast vegetables with the chicken?

Swap the baking sheet for a roasting pan and arrange carrots, parsnips, radishes and red onion around the bird. They roast in the chicken drippings and glaze, so you only need one pan.