Shelly's Recipe

HONEY LEMON CHICKEN

Category: Chicken

1 large zucchini, halved lengthwise and sliced 1/2 inch thick
1/2 of an 8 oz pkg frozen white onions, unthawed
3 medium-sized carrots, peeled and sliced 1/2 inch thick
3 lbs chicken parts
1/4 cup orand and lemon juices, honey and melted butter
3 tbsp Dijon mustard
1 large clove garlic, minced
1 tbsp lemon rind
1 tsp ginger
1 cup rice

Preheat oven to 400. Place zucchini in a sieve and immerse in a large saucepan of boiling water for 1 minutes. Lift out and set aside. Add onions and carrots to boiling water and cook, uncovered, for 6 minutes; drain well. Place chicken, onions and carrots in a casserole dish; set aside.

In a small bowl, combine juices, honey, butter and seasonings. Pour over chicken. Cover and bake for 50 minutes, basting frequently with juices. After 20 minutes, begin cooking rice. After 40 minutes, add zucchini, chover and bake 10 minutes longer or until chicken is done. Serve over a bed of rice.