1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 (3 1/2 to 4 lb.) frying chicken, cut into serving pieces
8 tbsp. butter, divided
1/4 c. lemon juice
1/4 c. orange-flavored liqueur
1/4 c. honey
2 tbsp. orange zest
1 tbsp. soy sauce
Whole cooked baby carrots

Preheat oven to 350 degrees. Combine flour, salt and pepper in large plastic bag. Add chicken pieces a few at a time, to bag; shake to coat completely with flour mixture. Melt 4 tablespoons of the butter in large baking pan. Roll chicken in butter to coat all sides; arrange skin side down in a single layer in pan. Bake 30 minutes.

Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange zest and soy sauce; reserve 2 tablespoons of the mixture. remove chicken from oven; turn pieces over. Pour remaining honey mixture over chicken. Continue baking, basting occasionally, 30 minutes or until chicken is glazed and tender. Toss reserved honey mixture with cooked carrots; serve with chicken. Garnish as desired.