Ingredients
Sauce:
1/4 cup olive oil
1/2 cup onion, coarsely chopped
1/4 cup green pepper, coarsely chopped
1/4 cup celery, coarsely chopped
1/2 cup catsup
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3 pounds chicken pieces
4 medium baking potatoes, scrubbed and cut into 1/4’s lenghtwise
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400 °.
Sauce:
Heat oil in a medium skillet. Add onion, green pepper and celery. Sauté about 3 minutes until tender but not brown. Stir in catsup, water, vinegar, honey, Worcestshire sauce and black pepper. Simmer 5 minutes.
Lightly coat a very large roasting pan, such as a broiler pan, with non-stick cooking spray. Arrange chicken pieces and potatoes in the pan. Pour sauce over all and bake, basting frequently, for 1 hour or until chicken reaches an internal temperature of 170°. Chicken should be browning and potatoes will be fork tender.
Serves; 4-6
Sauce:
Heat oil in a medium skillet. Add onion, green pepper and celery. Sauté about 3 minutes until tender but not brown. Stir in catsup, water, vinegar, honey, Worcestshire sauce and black pepper. Simmer 5 minutes.
Lightly coat a very large roasting pan, such as a broiler pan, with non-stick cooking spray. Arrange chicken pieces and potatoes in the pan. Pour sauce over all and bake, basting frequently, for 1 hour or until chicken reaches an internal temperature of 170°. Chicken should be browning and potatoes will be fork tender.
Serves; 4-6
