Honey Curried Roasted Chicken and Vegetables Recipe - Allrecipes.com
Honey Curried Roasted Chicken and Vegetables Recipe
  • READY IN hrs

Honey Curried Roasted Chicken and Vegetables

Recipe by  

"Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 45 mins

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 More Reviews

Most Helpful Positive Review
Aug 04, 2009

*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.

 
Most Helpful Critical Review
May 10, 2012

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.

 
Sep 06, 2006

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!

 
Jan 08, 2005

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!

 
Apr 11, 2008

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.

 
Oct 31, 2005

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!

 
May 09, 2012

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!!!

 
Jan 28, 2005

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.

 

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Nutrition

  • Calories
  • 625 kcal
  • 31%
  • Carbohydrates
  • 70.7 g
  • 23%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 716 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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