Reviewed: Jan. 15, 2005

Delicious! I used jasmine rice rather than potatoes, which gave it a great Thai taste. Will definitely cook this again. Maybe next time I will use chicken breasts rather than a whole chicken.

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ASPIZZI

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Reviewed: Jan. 11, 2005

This recipe is sooooo good! The combination of the ingredients created a very good flavor. Next time however, I won't add as much red pepper and less honey. It was slightly too sweet and a little too spicy for my little ones. But it was still really hearty and good! Great recipe!

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MRSCOOKINGGIRL

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Reviewed: Jan. 11, 2005

This recipe is absolutely wonderful. My family loved it. The only thing I can say is that a 3lb. chicken is not big enough. I also doubled the amount of mushrooms, and there was still plenty of sauce to cover it all.

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EMCCREA

Cooking Level: Expert

Living In: Naples, Florida, USA

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Reviewed: Jan. 8, 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!

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BAYSIDE

Living In: Annapolis, Maryland, USA

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Reviewed: Jan. 4, 2005

This recipe is EXCELLENT! My husband and daughter love it,,and so do I. I used skinless, boneless chicken thighs, and rice instead of potatoes. SO GOOD! Thanks!

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TORONTODENISE

Cooking Level: Intermediate

Home Town: Bolton, Connecticut, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Jan. 2, 2005

This was amazing! I'm not fond of dark meat and I cook for only myself, so I cut the recipe in half and used 2 bone-in chicken breasts. (I also had to cook it slightly longer than the recipe states.) I forgot about the garlic, which I love, but it still tasted wonderfully. Can't wait to eat my leftovers tomorrow night!

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BIOTERP

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Reviewed: Dec. 28, 2004

This was fantastic. DH, who does not like curry, loved this dish. In regards to the chicken not being done: I cooked mine in a 6 qt. roaster and used a 4lb. whole (roasting) chicken for an extra 10-15 minutes on the roasting part and an extra 5 minutes or so after the glaze was on. I think the smaller confines of a roaster cooked the chicken quicker than what my oven would have done.

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COLLINSLIZBETH

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Reviewed: Dec. 22, 2004

This recipe was fantastic. It was really easy to make and tasted great. Will definetly make again!

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PRETZELFARMER

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Reviewed: Dec. 18, 2004

I actually had my family rate this recipe. They did say that it was delicious. I have been making things on this site for some time - but have not rated anything to date. Although they liked this a lot - they gave it three stars (tough crowd). They said that it was great but not as great as many of the other recipes that I had made from this site. It took longer to cook than the recipe suggested. I will not make it again - cuz I am now used to raves and I want the 5 star rating from my family! It did look pretty on the table though and I like the flavor a lot! I am giving it 4 stars because I am not sure 3 is sufficient! It was very good!

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GRANNYLORRAINE

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Reviewed: Dec. 17, 2004

It was heavenly! I do have to say though that I followed the recipe to the letter of the law and the chicken was definitely not done after the 20 minute glaze treatment. I had everyone sitting at the table and it looked perfect but had to send them away for a few minutes until the chicken was cooked throughout....so I would probably check the doneness before putting on the glaze next time. I might try it with bonelss skinless breasts too..although it does make a beautiful presentation with the whole chicken. When all was said and done though..I had to say... YUM YUM YUM... it is a keeper! WOW..the smell!!!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Dec. 12, 2004

Delicious and easy to make - gotta love that. I think I'll cut back on the honey a little next time because it was a bit sweet for my husband and me. My kids loved it the way it is.

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CATLEEN

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 6, 2004

Wow!!! This chicken was so incredibly tasty! I did not have mushrooms on hand, but otherwise, I followed the recipe to the letter and I was not disappointed. The flavor was superb and the chicken moist. It even made the house smell great! This one is definitely a keeper. YUM!

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CYNDIRENEE

Cooking Level: Intermediate

Home Town: Broomfield, Colorado, USA

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Reviewed: Dec. 3, 2004

Yummy

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ANNA2004

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Reviewed: Nov. 27, 2004

WONDERFUL RECIPE!!!! This is definitely a keeper! I don't think I've EVER had chicken I enjoyed as much as this! Thanks!

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mercuriocs

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Reviewed: Nov. 15, 2004

This recipe was EXCELLENT. I had never cooked with curry before and always wanted to try. This was a great "first try." My entire family loved it...even the 4 year old twin boys. The house smelled so good while it was cooking. The only thing I would probably change is to put the apples in a little later, because I needed to leave the chicken in the oven longer than 20 minutes to heat thoroughly. That made the apples pretty mushy, and I'd prefer them a little more firm. My husband's comment? "This is a recipe to serve when we have company sometime!" Sounds good to me.

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MOMMYOCOOLTWINS

Cooking Level: Expert

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Reviewed: Nov. 11, 2004

Excellent! Used boneless chicken breast and it turned out great!

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SAFRIS

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Reviewed: Nov. 5, 2004

Used chicken breasts and cooked them for 20 minutes and 325F before adding the sauce. They came out juicy and tender. I accidently used too much mustard and it was still good, even though the sauce didn't glaze.

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DIOTIMI

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Reviewed: Nov. 2, 2004

this was great. The potatoes and apples soaked up the curry sauce--yum!!! Will use chix breasts only next time.

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MRNGSTAR

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Reviewed: Oct. 30, 2004

WOW - what a great recipe! My changes: I used bone-in chicken breasts instead of a whole chicken. Instead of baking it plain, I coated them with "A Taste of Thai" spicy peanut chicken coating mix which comes 2 envelopes per box. I Added 1 Tbs curry powder to each envelope of coating, shook the chicken pieces in the mixture and baked. I doubled the honey-curry sauce mix recipe, but only used 3 Tbs butter as 6 seemed way too much. I added sweet potatoes in addition to the carrots, mushrooms, potatoes, and apples. My family went nuts - they loved this recipe!

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NIKATNITE8

Cooking Level: Expert

Home Town: Corning, New York, USA

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Reviewed: Oct. 19, 2004

This recipe is a definite keeper!!! I substituted in sweet potatoes and it was excellent. Next time I might add more apples b/c everyone loved them!

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JOSIE10

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Honey Curried Roasted Chicken and Vegetables

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