This was a recipe I came across on the Food & Wine web site. I was looking for a recipe that would please a picky eater: someone who doesn’t like “sauces” and a number of other things I wouldn’t normally think twice about cooking. This chicken is pretty straightforward and easy. The recipe calls for chicken with the skin on but I purchased skinless chicken and it was fine. Just skip the broiler and cook the chicken in the oven until done. The flavor of the glaze was really good and I almost wish I had reserved some of it as a sauce to pour on top of the chicken as it was served.

We had the chicken with sauteed kale and brown rice. Since kale has really thick leaves, I sauteed it in olive oil and garlic slices first. Once the kale was turned and cooked in the olive oil for a minute or two, I added water to the pan, covered it and let it steam until the kale was soft enough to eat. You can season it with anything you like but I just used garlic, pepper and some Lawry’s Seasoned Salt.


  • ¼ cup honey
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper
  • 4 chicken breast halves on the bone, with skin (10 ounces each)
  • Salt and freshly ground black pepper


  1. Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
  2. Put the chicken breasts on a rimmed baking sheet. Using a sharp knife, make 2 deep slashes in each breast. Season the breasts with salt and black pepper, then brush most of the honey glaze all over them. Bake for 15 minutes. Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
  3. Remove the chicken breasts from the oven and preheat the broiler. Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp. Serve the glazed chicken right away.