There are many ways to flavor a chicken, and this is one of our favorites. The sweetness of the honey combined with the kick of garlic and a fresh, pastured chicken is hard to beat!

Ingredients: 

• 4 lbs KOL Foods fryers cut into 8ths, bone-in, skin on, or a KOL Foods Broiler
• 1/3 cup honey, divided
• 2 tablespoons oil
• 1 tablespoon brown sugar or dried figs (soaked and finely chopped)
• 1 heaping tablespoon crushed garlic
• 1 tablespoon fresh lemon or lime juice
• 1/4 teaspoon cayenne pepper
• 1/4 cup white wine or KOL Foods chicken broth
• 2 teaspoons potato starch or arrowroot
• Salt and pepper to taste

1. In a small bowl, stir together 1/4 cup honey, oil, brown sugar, garlic, lemon juice and cayenne to form a marinade. Wash and dry the chicken. Season the chicken with salt and pepper and place into a large resealable plastic bag. Pour marinade over the top of the chicken pieces and squeeze out as much air as possible when sealing the bag. Marinade in the refrigerator for at least 2 hours - overnight is better.

2. When ready to cook, preheat oven to 350 F. Place chicken in a greased 9 x 13 baking dish. Pour marinade over the chicken being sure to cover evenly. Cover with foil, cut a few vent holes in the foil and bake for one hour, basting chicken 2-3 times. Remove foil and continue to cook for 20-30 minutes until the skin becomes dark brown and crispy. Some areas may blacken a bit due to the sugar content of the marinade.

3. Transfer cooked chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear fat from the top, separate it from the solid drippings. Discard the fat. Strain the remaining drippings through a fine mesh strainer into a small saucepan. Heat the sauce slowly over medium heat.

4. While sauce is heating, in a small bowl stir together two teaspoons potato starch (or arrowroot) and 1/4 cup cold water until dissolved. Add the starch mixture to the pan drippings along with one tablespoon honey and 1/4 cup white wine. Stir the sauce over medium heat until it thickens and bubbles around the edges. If sauce is too thick, add more water, wine or broth. If too thin, let it simmer until it reaches the desired thickness. Season sauce with salt and pepper to taste. Serve the chicken drizzled with warm honey sauce.

Serves 6