"Baked chicken with a sweet and spicy glaze." — Gretchen Ramey
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1 (3 pound)
whole chicken, cut into pieces
I'm giving this 5 stars even though I changed the recipe somewhat after making it as written the first time. I agree with others that the butter should be cut in half. When I made it as written the first time it was just too greasy for me. The reason I'm keeping the 5 stars is because of all the recipes I've tried from this website THIS is the recipe my family keeps asking me to make. It is simply delicious! Except for cutting the butter in half I keep the ingredients the same. I found that it bakes best covered in foil at 350 degress for the first 30 minutes. Then foil is removed and chicken is basted, basking for another 40 minutes or so until nicely browned. Served with roasted red new potatoes and mixed veggies. Thank you for this wonderful recipe!
I'm giving this 3 out of 5 stars as written, four stars with my changes. I used 6 good sized chicken thighs (with bone-in and skin on) which I parboiled for 15 minutes first. I only used 1/2 stick of melted butter since I was decreasing the amount of meat used, but stayed with the 1/2 honey. I did up the amount of curry powder, since a teaspoon is such a small amount for the mild curry I had on hand. I kept the salt in the recipe, but did sprinkle some black pepper on at serving time. I am a fan of curry - all types and flavors from Indian to Irish. Don't expect a high powered spicy sort of curry with this dish unless you use one of the spicier curry blends (like African or Malaysian) that has more hot pepper flavor. With a mild yellow curry blend, combined with the honey and mustard you will get a nice mellow curry dish. I sliced up some potatoes and carrots and baked them along with the thighs, basting them and the meat every 15 minutes for one hour at 350. I did cover the pan with foil for the first half and then uncovered it, which did the veggies a favor in their cooking, but left the skin on the thighs slightly less crispy than I would have liked. This is one of those recipes that you should try and get creative with as there are so many things that you can do with the basic guidelines here.
FABULICIOUS! Who knew you could mix honey, mustard, and curry to create such a marvelous flavor? Now I know! I used boneless, skinless chicken breast, cut the butter in half, used ½ teas. regular salt and ½ teas. garlic salt, doubled the curry powder, and added ¼ teas. cayenne pepper. I also poked holes in the chicken and let it marinate in the sauce in the fridge for at least an hour before baking it, then put in the oven - 30 minutes covered with aluminum foil, then 20 minutes uncovered. I paired it with brown rice and garlic roasted asparagus, for an amazing meal. Bless you Gretchen!
I had to make this chicken three different times just to make sure it was good, and guess what? It was fantastic all three times, one point, is to cover the chicken in the beginning with foil so it won't burn, so just before it is done, uncover it and cook till it is a nice brown. Hope it helps.
Excellent flavor! My husband asked me to make it TWICE this week! I made the following modifications based on other reviews and personal preference:
I cut the butter to 1/4 cup, used spicy brown mustard, and upped the curry powder to 1 1/2 teaspoons. I also added one large clove of garlic, minced, a scant 1/8 teaspoon of cayenne pepper, and half and onion sliced very thin. I used chicken thighs, and there was enough sauce to do a dozen between two casserole dishes. I coated them well and baked them covered at 350 degrees for an hour, turning halfway through. I then removed the foil, basted them again, turned the oven up to 400, and baked them skin side up for an additional 20 minutes. The skin got nice and brown and crisp.
After baking, there was a lot of fat from the chicken. I separated the fat and ended up with a nice sauce. I served the chicken on a bed of long grain/wild rice topped with the sauce - which was really excellent on the rice. The changes I made resulted in a mildly spicy background flavor that really complimented the sweetness of the honey mustard. I highly recommend this recipe!
Wow, this was surprisingly delicious. I used 4 skinless, boneless breasts and cut the butter to 2 tablespoons. I also eliminated the curry and marinated the chicken for about 4 hours in the sauce mixture. It was so tender and delicious, everyone was pouring the remaining sauce on their chicken. I didn't even baste it during cooking and it was great. Very easy meal- Thanks!
Scrumdiddlyumptious!!!! Increased the curry to 1.5 tsp, cut back the butter to 1/4 cup and added 1 tsp garlic powder and 1/8 tsp of cayenne pepper. Picky husband loved it!!!! Thanks Gretchen for a GREAT recipe.
I have been using a modified version of this recipe for more than 20 years. It is best with chicken thighs. I have also used turkey breast tenderloins cut into serving pieces and had it turn out very well. My recipe calls for 1/2 c honey, 1/3 c mustard and 1/4 c butter, 2 t curry powder and no salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Baked Chicken II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 296
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