Honey-Mustard Chicken

Honey-Mustard Chicken

3 Reviews
From: EatingWell Magazine, March/April 1996

Honey, mustard and curry powder transfer an ordinary roast chicken into something extraordinary. Make it a meal: Serve with Golden Couscous with Currants and steamed carrots.

Ingredients 4 servings

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  • 3 tablespoons honey
  • 3 tablespoons grainy mustard
  • 1 tablespoon canola oil
  • 1½ teaspoons curry powder, preferably Madras
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 3-pound chicken, skin removed, trimmed and cut into 8 pieces


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  • Ready In

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.
  2. Combine honey, mustard, oil, curry powder, salt and pepper in a small bowl. Brush chicken pieces all over with the mustard glaze; set the pieces on the rack.
  3. Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 35 to 40 minutes.

Nutrition information

  • Per serving: 96 calories; 4 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 14 g sugars; 3 IU vitamin A; 1 mg vitamin C; 14 mg calcium; 0 mg iron; 522 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 9 lean meat, 1 fat

Reviews 3

April 19, 2013
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By: EatingWell User
Have made this every few months for years! Easy and tasty! We like spicy foods so I usually use hot curry powder and horseradish mustard. I've made with bone-in parts, and with boneless thighs or breasts. Reheats well when I bring it to the office for lunch (and just the smell inspires envy from colleagues) A regular in our rotation! For a pound of boneless breasts or thighs, I use 2/3 of the marinade recipe. I've even used this sauce on tilapia and added panko crumbs on top and baked. Just plain yummy. Pros: Flexible recipe, you can vary types of mustard and honey, you can use on bone-in or boneless parts
December 29, 2010
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By: Phil Barron
Great weeknight dish Made this on a whim and thoroughly enjoyed it. I used 3 lbs of drumsticks and thighs, and (prompted by summerjeter's observation) doubled the amount of sauce. I substituted Dijon mustard for whole-grain (which I don't like) and believe it worked well. My only drawback was that I did not have Madras curry on hand, and so used a more 'ordinary' version. Though the finished dish was tasty, the prescribed curry powder might have pushed it from good to great. Pros: Easy to prepare Cons: Don't use 'generic' curry powder
June 08, 2010
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By: sjeter77
Very light, easy to make and the chicken was yummy. The sauce did not seem plentiful for 3 pounds of chicken, so I made it with 1.5 pounds of skinless chicken breasts. Because I do not like curry, I substituted with garlic powder. I also used natural spicy honey mustard instead and only a pinch of sea salt because I have to watch my blood pressure. Served my chicken with sweet corn, which complimented the flavor wonderfully. Will add to my list of quick, good recipes.
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