A succulent, moist, easy-to-make chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.

  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts

301 calories; 14 g total fat; 86 mg cholesterol; 134 mg sodium. 25 g carbohydrates; 19.9 g protein; Full Nutrition

Reviews (154)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2016
Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp n brown chicken. Also I poured off the juice into saucepan on stove on high heat mixed 1/4c milk n 2T cornstarch in small bowl then added that once juice boiled. Boil until desired thickness of sauce then pour over now-rested chicken. Read More
(69)

Most helpful critical review

Rating: 3 stars
03/16/2018
This was ok not special or something I will add to my regular rotation made as written. The picture is misleading in that it shows a crispy skin and the recipe states skinless. The sauce was flavorful but runny not sticky. Everybody ate it. No complaints but no raves either. If I make it again it will be with major changes that render it a different recipe. BTW why in the world are there so many reviews by folks who have not made the recipe? It skews the rating & is a disservice to fellow cooks who want to try it. I wish Allrecipes would screen & eliminate these reviews. Read More
(38)
213 Ratings
  • 5 star values: 126
  • 4 star values: 63
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
09/20/2016
Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp n brown chicken. Also I poured off the juice into saucepan on stove on high heat mixed 1/4c milk n 2T cornstarch in small bowl then added that once juice boiled. Boil until desired thickness of sauce then pour over now-rested chicken. Read More
(69)
Rating: 5 stars
09/20/2016
Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp n brown chicken. Also I poured off the juice into saucepan on stove on high heat mixed 1/4c milk n 2T cornstarch in small bowl then added that once juice boiled. Boil until desired thickness of sauce then pour over now-rested chicken. Read More
(69)
Rating: 3 stars
03/16/2018
This was ok not special or something I will add to my regular rotation made as written. The picture is misleading in that it shows a crispy skin and the recipe states skinless. The sauce was flavorful but runny not sticky. Everybody ate it. No complaints but no raves either. If I make it again it will be with major changes that render it a different recipe. BTW why in the world are there so many reviews by folks who have not made the recipe? It skews the rating & is a disservice to fellow cooks who want to try it. I wish Allrecipes would screen & eliminate these reviews. Read More
(38)
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Rating: 5 stars
02/14/2017
I love recipes that are this delicious and require minimal time effort and ingredients! I browned my chicken thighs on the stove with a bit of oil first then poured the sauce over top and put in the oven for 25 min. I used 1 clove of minced garlic instead of powdered. Family loved it even my picky 6 year old. Read More
(38)
Rating: 4 stars
03/14/2018
I thought the amount of honey & garlic powder sounded like too much for six pieces of chicken so I changed it up a little. I browned the chicken first in 1 Tbls of olive oil in a cast-iron skillet then I remove the chicken added the butter rosemary 3 cloves of finely chopped garlic and 1/3 cup of honey to the pan stirred that around for a minute to combine added the chicken back in and turned it in the sauce a few times until it was well coated. Then I popped the skillet into the oven at 350 for 30 minutes. It came out moist beautifully browned with a nice sticky coating and very tasty. I served it with some stir fried Asian style veggies and steamed rice. Very good dinner! Read More
(29)
Rating: 4 stars
01/12/2018
I made this using the recipe as directed except I also added some lime juice to cut the sweetness down. I used chicken thighs with skin on and dipped them into the mixture and placed in a cast iron skillet. I then poured the sauce over the thighs. I baked at 375 for 45 minutes because the thighs were large and then broiled for a few minutes until the skin was crispy. Read More
(29)
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Rating: 5 stars
09/01/2016
Simple and delicious! Wasn't sure if I was supposed to use fresh or dried rosemary (doesn't specify) so I used dried (a little less than called for b/c like I said I wasn't sure) and that worked out great. The whole family enjoyed this. I used some skinless legs too for the kids. A definite keeper YUM! Thanks for sharing.:) Read More
(11)
Rating: 5 stars
06/25/2017
So good! I followed the instructions as written but with 5 skinless chicken breasts. Turned out wonderful over a bed of steamed rice! Read More
(8)
Rating: 5 stars
01/12/2018
The five stars are for the ease of the recipe. The next is the end results of everyone loved it. Even my picky chicken eaters(those breast people)loved it; so I knew I had a hit. Will be doing it again thanks. Read More
(6)
Rating: 5 stars
11/19/2017
I loved this recipe- I had on hand all the ingredients and only had to get the chicken! The only advice I have is to cook the chicken at a little lower temperature for a longer amount of time so that it's well cooked- tasted great!! Read More
(5)