Oven Baked Honey Chicken

Honey Chicken has long been a favorite of my children.  When our children were in elementary and middle school, we hosted their teachers yearly.  This dish was often on the menu chosen by the child who was honoring his/her teacher that evening with a home-cooked meal.  I grew up with this recipe, and it comes from Cooking with Cherry Glade, a cookbook from a Mennonite church in my home community.  You need chicken and seasoned flour; the honey sauce includes honey, lemon juice, and butter.



I often  have a zip-lock bag in my freezer of the flour mixture; it’s easier than mixing it up each time I’m going to make the chicken. I always remove the skin from the chicken.  The recipe calls for a whole chicken, but I have used chicken breasts, thighs, leg quarters, drumsticks, or any combination of chicken.

Sometimes I skip the flour and just put the sauce on the chicken for the entire baking time. It really is better if you dredge the chicken in the flour mixture, but if you’re counting calories, you can skip it.

Oven Baked Honey Chicken
Recipe type: main chicken dish
Prep time: 
Cook time: 
Total time: 
  • 2-3 lb. chicken pieces, cut up
  • 1 cup flour
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. paprika
  • ¼ lb. butter (I use less)
  1. Mix flour and spices together. Dip chicken into this mixture
  2. Turn oven to 400 and put your baking pan with butter into the oven to melt the butter as the oven heats.
  3. Place pieces of chicken in pan, turning to coat.
  4. Bake uncovered, skin side down for 45 minutes.
  5. Turn chicken.
  6. Mix sauce ingredients together and pour it over the chicken.
  7. Bake 45 minutes longer.