A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Honeyed Lemon Chicken
1 (3 lb.) fryer cut into serving pieces
1/2 cup honey
1/2 cup prepared mustard
2 tsp. fresh grated lemon peel
4 to 5 Tbsp. fresh squeezed lemon juice
1 1/2 tsp. curry or cinnamon
1 lemon unpeeled, thinly sliced
Place chicken pieces skin side up and close together in a shallow pan. Thoroughly combine the remaining ingredients except the lemon slices; pour evenly over the chicken. Bake uncovered at 375 degrees for 30 minutes. Baste with pan drippings, then place 1 lemon slice on each piece of chicken and baste again.
Continue baking 20 minutes longer or until done. Remove chicken to serving platter. Pour pan drippings into a large skillet and boil hard 2 to 3 minutes until slightly thickened and reduced to about 3/4 cup. Pass sauce separately. Excellent served with steamed rice. Yield 3 to 4 servings.