Reviewed: Mar. 8, 2009

This is good, but the cooking times are a bit off--the chicken needed a bit longer, and I don't like boiling potatoes or carrots, so I just baked them with the chicken from the start. I didn't use a whole chicken but it amounted to one--we have monster chickens with huge breasts, so it took a while. I liked the sauce but bf isn't a fan of mustard, so I made him one piece of chicken without the sauce itself. I didn't have apples or mushrooms, so I left them out. All in all, pretty good. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 1, 2009

Good flavour. Added the uncooked vegetables to the roaster about halfway through the cooking time.

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avflapper

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

This was my first attempt at making roast chicken. I raised the temp to 400 degrees, as it seemed most other roasting recipes had a much higher temp. I had a 4 pound chicken and it cooked for nearly two hours. I cooked the chicken for about one hour and then added the vegetables, they could have cooked a bit longer. Next time I will put the vegetables in right away with the chicken. I also brined my chicken before cooking it and it was very moist. The sauce was good, I only used 1/3 cup honey since everyone said it was too sweet, it seemed about right. It turned out well, I would make it again.

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serafina

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Reviewed: Jan. 11, 2009

I used two whole chickens and doubled the ingredients. I didn't cook any veggies beforehand, I cutup potatoes and carrots and put them on the bottom to roast with the chicken. It came out wonderful!! Will definitely be making this again. I believe the sauce would be good over other types of meat as well!

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BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Dec. 13, 2008

Awesome. Followed the recipe exactly, including adding the optional apples, and it turned out great.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 21, 2008

I must say this was very delicious!!! I doubled the sauce and added chicken broth 1/2 c. to the sauce. OMG!! so tender and juicy. My kids even ate it! I thought I would have tons of leftovers...boy was I wrong. Thank You for sharing such a tasty and unique recipe!

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CARMELLA1010

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: South Bend, Indiana, USA

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Reviewed: Oct. 31, 2008

My family loved it. They gave it a 10!

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Oct. 28, 2008

This turned out great!! Did a slow roast chicken in the oven, made sauce, microwaved, poured over chicken and slow roasted, basted with sauce in bottom of pan several times while cooking. May reduce the amount of honey next time. Was sweet but yummy!! Thanks for sharing your recipe!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Oct. 18, 2008

i added some wine to the chicken while roasting and covered it for the first hour to prevent from burning

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cakerose

Cooking Level: Expert

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Reviewed: Sep. 24, 2008

Nice, not fabulous though. My potatoes never got crisp. Nothing wrong with the recipe - just not what I imagined.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 23, 2008

Great recipe, whole family loved it. Mods: Baked the chicken, covered, in a little water for an hour, added raw veggies (potato, carrot, squash) and baked another hour, drained and added boiled sauce and apples and baked uncovered another 1/2 hour. Great flavour and easy to make! Plus there's broth leftover for another meal later.

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Anomaleah

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Reviewed: Sep. 22, 2008

Quick Alternative- I just quickly browned a pound of chicken tenders in olive oil in a skillet and then added 1/2 cup chicken broth and all the remaining ingredients (substituted dried chopped onion and garlic powder, and omitted the potatoes) Simmer for 20 minutes and serve over rice -Great dish.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Wonderful recipe! This is great for people who like that curry flavor but not the spice! Like many have said there is no way you can roast your chicken at 350--I used the roasting recipe for the Rapid Roast chicken recipe found on this site where you do 20 min at 450 and then forty at 400. That will get the job done quickly and at the right temps. Despite the incorrect cooking info, when you actually get it cooked, it is amazing!

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reenyroo

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Sep. 7, 2008

this was soooo good!! i took someone's advice and roasted the vegetables at 400 for 15 minutes and then put the chicken in and reduced temp. to 350 for one hour, then put the sauce on the chicken and vegetables. the vegetables came out so deliciously carmelized and the apples added a nice sweetness. the spices were just right. next time i think i would add more vegetables and double the sauce. i didn't use mushrooms. this is really an excellent recipe!

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seth's mom in the kitchen

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Reviewed: Sep. 4, 2008

FANTASTIC - thank you! I made this in my crockpot, too, and it was great. Threw in the raw veggies, put some raw chicken on top and poured the sauce over it all. Cooked it on high for 2 hours. For the sauce, I doubled all ingredients except the honey. It turned out like a stew, so we ate it in a bowl over basmati rice. Easy and wonderful!

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JUCHUNK

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Venice, Florida, USA

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Reviewed: Aug. 22, 2008

This is my first ever review of a recipe...had to do this one though! The only changes I made were 1) I added a lightly sauteed onion to the veggies and 2) I cooked the veggies separate from the chicken (did not boil the veggies, baked instead) until the last 20 minutes of cooking, when adding the sauce! I gave 1 star per person who gave a thumbs up! My family devoured this! My fiancee' was the one who said I should rate this recipe, called it a definite keeper! Amazingly, out of 3 kids not a single complaint! Oh, after I drained the drippings from the chicken I separated the fat from the broth and used the broth (plus a little chicken base and water) to make rice! Fantastic!

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suz4short

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Butler, Pennsylvania, USA

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Reviewed: Aug. 20, 2008

LOVED IT!!!! i used chicken quarters and roasted them skin side down for 20 mins (as suggested by another reviewer) while the veggies (baby carrots and yukon gold potatoes) were steaming then put them in the pan, drizzled the sauce over all then cooked an additional 35-40 min. i also doubled the sauce, however it was a bit too much so next time i try this i will try it with just the original amount. i think i'll also try throwing it all in the crockpot like others have.

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esmama

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 18, 2008

This was absolutely delicious. I used chicken breasts and simply put the veggies in the oven with the chicken and sauce for about an hour and fifteen minutes. Perfection! My husband said that it even made his carrots tasty, which is saying something since he generally hates them! Apples would be wonderful in this (as stated in the recipe) and I might also add some peas to the leftovers (if there are any).

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 24, 2008

I did this in my crockpot with a 5+lb chicken. I cooked it too long but it was still wonderful. I added a little chicken broth but won't next time. I ended up with a chicken stew. The flavor was great I just over cooked it. I can hardly wait to do it right.

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CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 6, 2008

Excellent!! Thanks for the great recipe. I used boneless skinless chicken breasts and it was outstanding. I also reduced the honey a bit and added some vegetable broth for consistancy. Loved the recipe!!

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SABELSON

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Honey Curried Roasted Chicken and Vegetables

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