Honey Curried Roasted Chicken And Vegetables
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
46
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Whole Chicken4 medium
Red Potatoes (peeled and quartered)2 cup
Honey1 cup
Dijon Mustard3 tbsps
Butter2 tbsps
Onion (finely chopped)2.5 tsps
Curry Powder1 tsp
Salt1 tsp
Red Pepper Flake1 tsp
Ground Ginger1 tsp
Garlic (finely chopped)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
4
Cook 20 minutes, or until tender
5
In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic
6
Bring to a boil, stirring constantly
7
Remove from heat, and set aside
8
Drain the drippings from the roasting pan
9
Arrange the potatoes, carrots, mushrooms, and apples around the chicken
10
Drizzle the chicken and vegetables with the honey mixture
11
Continue roasting 20 minutes, or until the glaze has browned
12
The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C)