2 Reviews

Tender juicy chicken and crisp skin. I don't normally eat the skin but I couldn't resist having a little bit. This smelled so good while roasting I could hardly wait for it to get done. I will definitely make this again. The leftovers made fantastic chicken fried rice, and the carcass contributed to a small pot of egg drop soup. You gotta love recipes that make such great planned-over meals. Made for PAC Spring 2007. Rita, you did it again!

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ElaineAnn May 15, 2007

This was tastey but the chicken skin actually burned by the time the chicken was cooked. Probably because of the honey in the marinade. The chicken was moist and delicious.

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KelBel August 21, 2005
Crispy Chinese Roast Chicken in a Bundt Pan!