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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.

  • 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.

  • Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 35 to 40 minutes.

Nutrition Facts

97 calories; protein 0.9g 2% DV; carbohydrates 15.3g 5% DV; exchange other carbs 1; dietary fiber 0.9g 4% DV; sugars 13.9g; fat 4.5g 7% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 3.2IU; vitamin c 0.6mg 1% DV; folate 0.8mcg; calcium 14.1mg 1% DV; iron 0.5mg 3% DV; magnesium 2.5mg 1% DV; potassium 39.8mg 1% DV; sodium 522mg 21% DV; thiaminmg.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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. Read More