Sweet-and-Sour Chicken

Sweet-and-Sour Chicken
Servings: 10 Prep 25 mins Bake 300°F 2 hrs to 2 hrs 30 mins


  • 2 chickens (3 pounds each), cut into eight pieces each
  • 1 large Spanish onion, sliced
  • 2 celery ribs, sliced
  • 1 sweet red pepper, sliced
  • 1 large zucchini, sliced
  • 2 carrots, pared and sliced
  • 1/4 cup kosher vegetable oil for Passover
  • 2 tablespoons fresh lemon juice
  • 1/3 cup ketchup
  • 1/3 cup honey
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Make It

1. Heat oven to 300 degrees F. Rinse chicken; pat dry. Place onion, celery, pepper, zucchini, carrot in deep 14 x 10-inch roasting pan. Place chicken on top.

2. Whisk together oil, 2 tablespoons lemon juice, ketchup and honey in small bowl. Brush over chicken, adding remaining mixture to pan. Cover tightly with heavy-duty foil.

3. Bake in 300 degree F oven 2 to 2-1/2 hours, until meat no longer pink near bone.

4. Transfer chicken to foil-lined baking sheet. Spoon vegetables into serving dish; keep warm. Increase oven temperature to broil.

5. Pour pan juices into saucepan (you should have about 1-1/2 cups). Remove fat. Stir in potato starch mixture. Boil, stirring, just until thickened. Remove from heat. Stir in salt, pepper and the remaining 1 tablespoon lemon juice if you wish.

6. Broil chicken pieces 4 inches from source of heat until browned. Serve with vegetables and sauce. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 369, Fat, total (g): 17, chol. (mg): 114, carb. (g): 15, pro. (g): 36, sodium (mg): 361, Percent Daily Values are based on a 2,000 calorie diet.