Reviewed: 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.

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Reviewer:

Happycooking

Reviewed: May 9, 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!!!

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Reviewer:

LIRPAG

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Cooking Level: Intermediate

Home Town: Alamogordo, New Mexico, USA

Reviewed: Mar. 18, 2012

AMAZING! potatoes, carrots, turnips, apples with moist chicken in tha sauce.

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Reviewer:

LisaMF

Cooking Level: Expert

Home Town: Coudersport, Pennsylvania, USA

Living In: Boyertown, Pennsylvania, USA

Reviewed: Mar. 4, 2012

Loved it. Next time I will decrease the honey (it was a tad too sweet) and increase the red pepper flakes. The chicken was fabulous!

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vocalenchantress

Cooking Level: Expert

Reviewed: Jan. 6, 2012

Made this for sunday dinner and it was a hit, I even made a jar of the dry spices so it'll be ready whenever I want to use it again

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Reviewer:

Reni87

Cooking Level: Intermediate

Reviewed: Aug. 25, 2011

I made this basically according to recipe, I did however do as others who have reviewed this, doubled the sauce. I also brined my chicken the day before I cooked it. I decided to use just one apple and i cored it and quartered it and placed it in the chicken cavity, it kept it moist and gave it a great flavor. I seasoned my chicken with salt, pepper and garlic powder under the skin and on top as well. I also roasted my vegies at 400 degrees for 15 minutes before hand and then roasted my chicken separately in a 400 degree oven for 30 min then lowered the temp to 350. I put the sauce on the chicken in the last 10 min of cooking and then took out chicken covered in foil to rest. I popped the vegies back in the oven at 400 degrees to finish and also slathered sauce on them. Every one loved this. I also think that this would be excellent with pork.

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Reviewer:

Tracy M

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Jul. 3, 2011

This was very good, but I didn't like the apples - too mushy. Next time I think I would add some peas. I used canola oil instead of butter. I put the veggies in a crock pot, the chicken on top, and sauce on top of the chicken. I cooked in on high for 1 hour, then medium for about 6 hours, then low for the last hour. DELICIOUS!

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Reviewer:

chayalang

Cooking Level: Intermediate

Reviewed: May 3, 2011

SO GOOD!!!! The vegetables do take a while, but everything tasted fantastic.

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Reviewer:

trynity44

Reviewed: Mar. 28, 2011

Curious ... does the recipe actually call for Red Pepper flakes (as ingredients list shows) or Cayenne Pepper (as referenced in the directions)? Overall, great dish. Boyfriend LOVED this, but I felt the flavor of Mustard and Honey overwhelmed any hint of Curry. Will try again. Thanks for sharing.

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Reviewer:

bonitaita

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Reviewed: Feb. 26, 2011

I used a 4 lb chicken which took a little over three hours to cook. I placed the veggies minus the shrooms with the chicken the whole time (no preboiling) and they cooked great. I added the mushrooms at the last 20 minutes with the sauce, which I doubled. The sauce seemed a little too thick, so next time I'm going to use honey mustard in replace of the honey (as honey is kinda pricey anyway) and maybe just a 1/3 cup of dijon for flavor.

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