Recipe courtesy of Lauren Groveman

Honeyroast Chicken

  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
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Ingredients

1 stick (1/4 pound) butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon mustard

1/2 cup mild honey

1 teaspoon salt

1 rounded teaspoon curry powder

2 tablespoons peach or mango chutney

Small handful dried currants or chopped dark raisins

2 roasting chickens (3 1/2 to 4 pounds each)

Special Equipment:

1 or 2 shallow baking sheets with 1 inch rims

Directions

  1. To make sauce: Melt butter in a heavy 1 1/2 to 2 quart saucepan over medium heat. When bubbling, saute onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients except chicken and stir until combined. Heat until warm throughout and set aside to cool slightly.
  2. To prepare chicken: Rinse and pat each chicken dry. Cut each chicken into 8 serving pieces as directed. (Reserve and freeze backs for stock.) Dip each piece in honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans. Spoon any remaining sauce over chicken.
  3. To bake: Place chicken in a cold oven, turn heat to 400 degrees F and bake 1 hour. If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time.
  4. To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.
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