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Honey-Baked Chicken

Last summer, during our cookbook tour of Nourishing Traditions, I made this recipe which was divine. This dish made me think of the country-cousin to that recipe–a little less refined, less fussy, and more humble. Still, it was delicious. It wasn’t divine, but it was delicious. And it was easy.

I made very few changes to the original recipe. I used grapeseed oil instead of margarine. It would also be delicious with coconut oil, butter, or plain ol’ olive oil.

My oven also tends to run a little hot, so I ended up cooking it for about an hour, a little shy of the recommended hour and 15 minutes. As you can see from the photo, it was beginning to burn.

We served ours up with some rice and steamed broccoli. All tummies at the table were well-pleased and you can bet we’ll be visiting this dish again in our house.

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Honey-Baked Chicken

Source: More with Less by Doris Janzen Longacre


  • 3 lbs organic chicken pieces
  • ⅓ cup grapeseed oil or other preferred fat
  • ⅓ cup honey
  • 2 Tbs prepared mustard
  • 1 tsp salt
  • 1 tsp curry powder


For instructions, see page 180 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding

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