Honey Baked Chicken II

Honey Baked Chicken II

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"Baked chicken with a sweet and spicy glaze."
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1 h 30 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 2104 Ratings

Most helpful positive review

I'm giving this 5 stars even though I changed the recipe somewhat after making it as written the first time. I agree with others that the butter should be cut in half. When I made it as written ...

Most helpful critical review

I'm giving this 3 out of 5 stars as written, four stars with my changes. I used 6 good sized chicken thighs (with bone-in and skin on) which I parboiled for 15 minutes first. I only used 1/2 sti...

I'm giving this 5 stars even though I changed the recipe somewhat after making it as written the first time. I agree with others that the butter should be cut in half. When I made it as written ...

FABULICIOUS! Who knew you could mix honey, mustard, and curry to create such a marvelous flavor? Now I know! I used boneless, skinless chicken breast, cut the butter in half, used ½ teas. regu...

I had to make this chicken three different times just to make sure it was good, and guess what? It was fantastic all three times, one point, is to cover the chicken in the beginning with foil so...

Excellent flavor! My husband asked me to make it TWICE this week! I made the following modifications based on other reviews and personal preference: I cut the butter to 1/4 cup, used spicy br...

Wow, this was surprisingly delicious. I used 4 skinless, boneless breasts and cut the butter to 2 tablespoons. I also eliminated the curry and marinated the chicken for about 4 hours in the sa...

Scrumdiddlyumptious!!!! Increased the curry to 1.5 tsp, cut back the butter to 1/4 cup and added 1 tsp garlic powder and 1/8 tsp of cayenne pepper. Picky husband loved it!!!! Thanks Gretchen ...

I have been using a modified version of this recipe for more than 20 years. It is best with chicken thighs. I have also used turkey breast tenderloins cut into serving pieces and had it turn o...

This recipe has been a family favourite for as long as I can remember. As much as I hate people who completely change a recipe and then rate it, I'm going to do just that. I make this with chi...

We had this for dinner yesterday and it tasted and looked great! Changes I made to the recipe: I skipped the butter - figured the chicken skin would impart enough oils during cooking. I used dij...

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