Reviewed: Jun. 5, 2012

Very tasty recipe. Instead of a whole chicken, I just used whole bone-less/skinless chicken breasts. I think the recipe would have been better had I cut them into pieces instead of leaving whole. Very easy to make and very tasty. It would be good served over rice or some noodles.

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1 user found this review helpful

Reviewer:

Bama14

Reviewed: May 31, 2012

Super easy to make and extremely tasty! Hubby and I enjoyed this with steamed garlic and his 'smashed' taters. I used cumin instead of curry powder (didn't have any!) and it was definitely a great substitute. WILL make again. Didn't chop the chicken into pieces though, I just cut through the breast portion and flattened it out a bit. I baked it in a round Pampered Chef baking stone and ladled the 'sauce' over top every 15-20 minutes or so. Absolutely a staple in our house now.

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2 users found this review helpful

Reviewer:

SHRUBBIE

Cooking Level: Expert

Home Town: Waterdown, Ontario, Canada

Living In: Burnaby, British Columbia, Canada

Reviewed: May 30, 2012

Excellent! For two large bone-in breasts, I used 2 TBs butter, honey, and mustard, and 1/2 tsp hot curry. Well-seasoned with s&p, I baked them covered for 1 1/4 hrs, then uncovered with the glaze for another 45 min. Fall-off-the-bone tender and very moist. Definitely a keeper.

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1 user found this review helpful

Reviewer:

larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 21, 2012

Yum! Used 2 tablespoons of butter and added 1 teaspoon of garlic powder and 1/8 tsp. cayenne pepper. Turned out fantastic. Family loved it - will be using this again! Make sure you let the chicken get all crispy and sticky...

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5 users found this review helpful

Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: May 9, 2012

Excellent recipe. Came out tender and moist.

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1 user found this review helpful

Reviewer:

cookie martin

Cooking Level: Expert

Home Town: Clear Lake, Iowa, USA

Living In: Deer Park, Texas, USA

Reviewed: May 7, 2012

easy, good flavor, a keeper

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Apr. 27, 2012

The best and easiest chicken to make. My son-in-law's favorite, so has to be good!!

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1 user found this review helpful

Reviewer:

MONA1222

Home Town: Medicine Hat, Alberta, Canada

Reviewed: Apr. 26, 2012

Wonderful, simple recipe. I did half the butter and used garlic powder instead of salt. Baked 375º for one hour, turned at 15 and 30 then basted at 45 and 1 hour. Lastly, broiled each side for 2 minutes and rest for 10. Fall apart yummy! Thank you sharing

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1 user found this review helpful