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Honey-Roast Chicken

Honey-Roast Chicken recipe image
This Honey-Roast Chicken is a comforting family meal that balances sweet honey with tangy Dijon mustard and warm curry spices. The glaze caramelizes beautifully in the oven, creating a sticky, golden crust over tender, juicy meat. Aromatic onions and garlic infuse the pan juices, which are perfect for spooning over rice or mashed potatoes. It&# 226;ÂÂs an effortless weeknight dinner that feels special enough for guests, offering a delightful mix of textures and flavors in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 119.5
Dietary: Gluten-free
Description
This Honey-Roast Chicken is a comforting family meal that balances sweet honey with tangy Dijon mustard and warm curry spices. The glaze caramelizes beautifully in the oven, creating a sticky, golden crust over tender, juicy meat. Aromatic onions and garlic infuse the pan juices, which are perfect for spooning over rice or mashed potatoes. It&# 226;ÂÂs an effortless weeknight dinner that feels special enough for guests, offering a delightful mix of textures and flavors in every bite.
Ingredients
  • 2 Roasting Chickens; (3-1/2
Directions
  1. 1
    Preheat the oven to 400ðF (200ðC).
  2. 2
    Remove the backs from the chickens and cut each chicken into 8 serving pieces.
  3. 3
    Rinse the chicken pieces thoroughly and pat them completely dry with paper towels.
  4. 4
    In a medium saucepan, melt the butter over medium-high heat.
  5. 5
    Add the finely chopped onion and garlic to the melted butter.
  6. 6
    Cook the onion and garlic for 3 to 5 minutes, stirring occasionally, until softened.
  7. 7
    Stir in the Dijon mustard, honey, dried currants, chutney, curry powder, and salt.
  8. 8
    Simmer the mixture for a minute to combine the flavors well.
  9. 9
    Dip each chicken piece into the honey mixture, ensuring it is completely coated.
  10. 10
    Arrange the chicken pieces skin-side up in a shallow baking pan.
  11. 11
    Spoon the remaining honey sauce evenly over the chicken pieces.
  12. 12
    Place the baking pan in the oven and bake for about 1 hour.
  13. 13
    Check that the chicken is cooked through and the skin is golden brown.
  14. 14
    Transfer the roasted chicken to a warmed serving platter.
  15. 15
    Serve hot, at room temperature, or slightly chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Reserve the chicken backs to freeze and use later for making homemade stock.

If your baking pan is too small for all the pieces, divide them between two pans. Place oven racks in the upper and lower thirds of the oven and switch the pans halfway through baking to ensure even cooking.

Leftovers reheat well and make an excellent chicken salad. Remove the skin, tear the meat into bite-size pieces, and mix with chopped Golden Delicious apples (peel on), toasted almonds, dried currants, and minced scallions.

For the chicken salad dressing, combine mayonnaise, a little Dijon mustard, and a touch of honey. Toss the chicken with just enough dressing to bind it, then season with salt and freshly ground pepper to taste.

Serve with a green salad and crusty rolls for a complete meal.

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Read it online: https://www.chefs-mate.com/recipe/honey-roast-chicken/