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INGREDIENTS

• 1 whole cut up chicken(or chicken breasts or chicken thighs)
• 1/4 cup margarine, melted
• 1/4 cup prepared mustard
• 1/2 cup honey
• 1 teaspoongarlic salt
• 1 teaspoon curry powder

DIRECTIONS

1. Combine margarine, mustard, honey and spices.
2. Dip chicken in sauce and place in a 13×9 baking dish, pour remaining sauce over chicken.
3. Bake covered at 375 for 1 hour.
4. I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
5. Serve over rice.

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INGREDIENTS

For the Chicken and Vegetables
• 1 (3lb) whole chickens
• 12 mediumred potatoes , trimmed around center
• 12 asparagus spears, trimmed, halved crosswise
• 3 carrots, cut into sticks
• olive oil
• paprika, to taste
• salt, to taste
• pepper, to taste

For the Basting Liquid

• 1/4 cup fresh lemon juice
• 1 tablespoon honey

For the Sauce

• 2 tablespoons unsalted butter, divided
• 1/4 cup shallots, sliced
• 1 tablespoon fresh ginger, minced
• 1 1/4 cups chicken broth
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1/4 cup heavy cream
• 1 teaspoon all-purpose flour
• 1 lemon, zest of, minced
• fresh chives, minced
• salt, to taste
• cayenne, to taste

DIRECTIONS

1. Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
2. Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
3. Prepare chicken, trimming off all fat.
4. Rub the chicken with oil, season with paprika, salt and pepper inside and out.
5. Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
6. Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
7. Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
8. For the basting liquid, combine honey and lemon juice.
9. After the chicken has roasted 30 minutes, brush it with some of the mixture.
10. Add asparagus to pan, then roast 15 more minutes.
11. Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
12. Allow chicken to rest 15 minutes before carving.
13. While chicken is resting, prepare the sauce.
14. In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
15. Add broth, wine, lemon juice, and honey.
16. Simmer 15 minutes, or until reduced by half.
17. Strain into a clean saucepan.
18. Whisk in cream; bring to a boil.
19. Mash 1 TBS unsalted butter and flour together.
20. Add butter and flour mixture to finish the sauce and cook until slightly thickened.
21. Stir in lemon zest, chives, and seasoning just before serving.
22. Serve sauce over chicken and veggies.

INGREDIENTS

• 7 tablespoons butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 1/4 cup plain yogurt
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoonlemon extract

ICING

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest

DIRECTIONS

1. In a small mixing bowl, cream butter and sugar together; beat in egg.
2. In a separate bowl, combine flour, baking powder and salt.
3. In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
4. Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
5. Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
6. Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
7. For the icing, in a small bowl combine the confectioners’ sugar and lemon juice until smooth.
8. Brush over the warm cookies and sprinkle with the grated lemon peel.

INGREDIENTS

• 6 boneless skinless chicken breasts
• poultry seasoning

SAUCE

• 2 tablespoons melted butter
• 2 egg yolks , beaten
• 3 tablespoons soy sauce
• 1/2 tablespoon parmesan cheese
• 3 tablespoons lemon juice
• 1/3 cup honey
• 2 tablespoonsKaro syrup
• 1 tablespoon Accent seasoning (optional)

GARNISH

• paprika (optional)
• parsley sprigs (optional)

DIRECTIONS

1. Season chicken with poultry seasoning and place in shallow baking pan.
2. In saucepan, make sauce by combining the remaining ingredients and bringing to a simmer over low heat.
3. Pour sauce over chicken, coating it well, and bake at 300*- uncovered- for 1 hour or until done, basting often and turning once.
4. Garnish- serve- enjoy!

INGREDIENTS

• 1 teaspoon honey
• 1/2 cup hot water
• 1/2 lemon, juice of
• 1/4 teaspoon freshly grated ginger (optional)

DIRECTIONS

1. Mix all the ingredients and drink first thing in the morning.
2. Hope you feel better soon.