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Honey Curried Roasted Chicken and Vegetables Recipe

January 29th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (3 lb)chickens
  2. 4mediumred potatoes, peeled and quartered
  3. 6carrots, cut into 1/2 inch pieces
  4. 2/3cuphoney
  5. 1/3cupDijon mustard
  6. 3tablespoonsbutter
  7. 2tablespoons finely choppedonions
  8. 2 1/2teaspoonscurry powder
  9. 1/2teaspoonsalt
  10. 1/4teaspoonred pepper flakes
  11. 1/4teaspoonground ginger
  12. 1/4teaspoon finely choppedgarlic
  13. 12wholefresh mushrooms
  14. 2apples, cored and quartered (optional)

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. Turn chicken over, breast side up and 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).

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