Honeyroast Chicken

2018-08-02
  • Prep Time : 5m
  • Ready In : 5m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

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)
  • 1 or 2 shallow baking sheets with 1 inch rims

Method

Step 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.

Step 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.

Step 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.

Step 4

To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.

Leave a Reply

Your email address will not be published. Required fields are marked *