"Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe." — KL1KX
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1 (3 pound)
red potatoes, peeled and quartered
carrots, cut into 1/2 inch pieces
finely chopped onion
2 1/2 teaspoons
red pepper flakes
finely chopped garlic
whole fresh mushrooms
apples, cored and quartered
*Revised* Note: vegetables should be roasted at 400 degrees, not 350 (no preboiling - it saps flavor and prevents carmelization). Because of the different cooking temperatures, I roast the veggies and chicken separately. (If you only have 1 oven, preroast the veggies first, set them aside, and then cook the chicken. When chicken is done, let it rest under foil, increase the oven temp, and finish roasting veggies. That way, by the time the juices have settled back in the chicken, the veggies are hot and done.) I find that adding a little water to the glaze SIGNIFICANTLY improves the color and texture. Otherwise it will be too thick when cooked. Also, to avoid burning the glaze, pour over chicken 15 minutes before the timer ends instead of 20 min. You'll definitely want to make extra sauce to serve on the side.
It was just alright....not bad, not great. Two of my kids wouldn't eat it and one would (and enjoyed it). My husband and I thought it was fine.
I adapted this for a crock pot - I just placed the veggies on bottom, then the chicken on top, and then I poured the sauce on top. It was great - soft and flavorful!
The taste of this dish is EXCELLENT, and we don't usually like curry! I was amazed!
On the downside, the chicken took much longer to cook than the given time of 1hr 20 min. Our 3.5lb chicken took a bit over 2 hours, at 350! Next time around, I will add the veggies in at the same time as I start cooking the chicken, because they also took a much longer time to "brown" with the glaze (I had to broil for a few minutes). I would still add the glaze in at the last 20 min, to avoid burning. I will also SKIP parboiling the potatoes and carrots, as they never really carmelized by boiling and then roasting. But, the dish was still fantastic!
I doubled the sauce and put half the sauce over a 7 lb chicken in a slow cooker all day and the other half over cut up potatoes, carrots, portobello mushrooms and onions in the refrigerator to marinate all day. I cooked the veggies at 400 for an hour, roasted some asparagus in the last 12 minutes of that and we had a great meal. The chicken was falling off the bone after 8 hours in the slow cooker. Oh, I only used 2 T butter in the doubled sauce recipe. Yum.
I doubled the sauce as many have suggested... ran out of Dijon mustard, substituted with spicy Brown Mustard... also added a cup of eggplant chopped and zucchini that was left over from another... DELISH!!!
Had this last night and LOVED it! Very tasty and fairly quick too! Moderate changes: I used cut up chicken pieces, sprinkled with Johnny's seasoning and pepper & bit of Olive oil. Baked the chicken at 400* for 15 mins, turned down to 350* for 30 mins. Meanwhile I cooked the sauce which I doubled, cut back on honey a bit, added more garlic. Microwaved only the carrots & potatoes until tender but still crisp. Dumped all veggies around the chicken as stated, poured on the sauce over all, baked 15 minutes more to carmelize sauce! The chicken cut up cooks quicker than the whole bird. Total time baking was 1 hour. Served with Jasmine rice with the yummy sauce on top! YUMMY!
This recipe was good. I used chicken thighs instead of a whole chicken. I think chicken thighs taste wonderful when done in the oven, better than breast (probably due to the higher fat content). I put the veggies in the microwave (in a covered corning ware with a splash of water) for 8min; this is a good trick! They come out as if they are steamed (much quicker than boiling for 20min and you don't loose all the nutrients in the boiling water). The mushrooms tasted particularly great. The sauce smells great while on the stove. However when everything was done, my husband and I thought it was too sweet, next time I will use 1/2 to 2/3 of the honey. I didn't use apples because I was skeptical, but I could see they would go very well, will try next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Curried Roasted Chicken and Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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