Welcome to the Freezer Gourmet! Our mission is to help you organize your feeding schedule--and to solve that 5pm question: What's for dinner? Join us as we work our way through the ins and outs of cooking from your freezer--and filling your freezer as well!

Sticky Roast Chicken

I know it seems like a duplicate recipe, but please let me tell you--this is a completely different recipe that is absolutely out of this world. I have made this for my freezer swap group on more than one occasion--it is the most popular recipe!

Sticky Roast Chicken

4 lbs chicken, cut into serving pieces
1/3 cup honey
1 tsp salt
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp paprika
1/8 tsp pepper
1/2 tsp cayenne pepper
3 cloves garlic, minced

1. Place chicken pieces in 1-gallon ziploc bag. In medium bowl, mix remaining ingredients and pour over chicken. Seal bag, label, and freeze.

2. To thaw and cook: Thaw chicken and sauce overnight in refrigerator. Preheat oven to 325 degrees. Place chicken pieces and sauce in 9x13 baking pan; roast for 60 to 75 minutes. To make a sauce from the pan drippings, place pan over medium heat and add 1/2 cup chicken broth; bring to a boil.
Try this recipe. It is totally worth it!


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© 2009 Whitney Donohue