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Honey Curried Roasted Chicken and Vegetables

SUBMITTED BY: KL1KX  PHOTO BY: APA1128 

"Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe."
Honey Curried Roasted Chicken and Vegetables Recipe
RECIPE RATING:
This recipe has been rated 138 times with an average star rating of 4.5
Read Reviews (116)
PREP TIME  15 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (3 pound) whole chicken
  • 4 medium red potatoes, peeled and quartered
  • 6 carrots, cut into 1/2 inch pieces
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 3 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon finely chopped garlic
  • 12 whole fresh mushrooms
  • 2 apples, cored and quartered (optional)

What to Drink?
Wine Chardonnay

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
  5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on Jan. 18, 2008 by chibi chef 
Delicious! Just a note: vegetables need to be roasted at 400 degrees, not 350 (and no... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed on Sep. 6, 2006 by Basg 
I adapted this for a crock pot - I just placed the veggies on bottom, then the chicken on top,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on Jan. 8, 2005 by BAYSIDE 
The taste of this dish is EXCELLENT, and we don't usually like curry! I was amazed! On the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed on Apr. 11, 2008 by ASHBETH 
I doubled the sauce and put half the sauce over a 7 lb chicken in a slow cooker all day and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed on Jan. 28, 2005 by SWEETNOTHINGS 
This recipe was good. I used chicken thighs instead of a whole chicken. I think chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on Oct. 31, 2005 by rita 
Had this last night and LOVED it! Very tasty and fairly quick too! Moderate changes: I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on Apr. 13, 2006 by Arcticwoman 
Fantastic! I was a little skeptical at first, as the sauce just seemed...wierd. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on Jul. 9, 2007 by fnggrant 
This is so good!! I found that using chicken theighs instead of the whole chicken is best.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on May 6, 2007 by Sola 
This was delicious-- I was out of dijon mustard, so I had to use spicy brown and it worked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on Apr. 16, 2006 by Babzil 
This was one of the best chicken meals I have ever eaten! Just made it for dinner with friends... MORE

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Recipe Submitter:

Cooking Level: Expert

Living In: Palmer, Alaska, USA

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Nutritional Information
Honey Curried Roasted Chicken and Vegetables

Servings Per Recipe: 6

Amount Per Serving

Calories: 574

  • Total Fat: 24.6g
  • Cholesterol: 113mg
  • Sodium: 714mg
  • Total Carbs: 56.5g
  •     Dietary Fiber: 8.1g
  • Protein: 36.1g

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